Instructions: Cook lasagna according to package directions and drain. Rinse in cold water, then drain well. In a medium saucepan, cook onion in margarine until tender.

Stir in cornstarch, parsley, basil, garlic powder and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and olives. In a medium bowl, stir together Ricotta cheese and egg. Add Mozzarella and half of the Parmesan and mix well. Preheat oven to 350 degrees F. Arrange three of the lasagna pieces in the bottom of a greased 12 7 2 inch baking dish. Top with half of the spinach mixture and half the Ricotta mixture. Repeat layers.

Top with remaining Parmesan cheese. Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.

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