Instructions: Cook lasagna noodles to al dente. Drain. Rinse in cold water, drain again, set aside.

Meanwhile, cook spinach according to package directions; drain well. Set aside.

For sauce, in a medium saucepan combine milk, cornstarch, and onion. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Spread 2 TBS of the sauce evenly on the bottom of a 10 x 6 x 2-inch baking dish. Stir ham and Italian seasoning into remaining sauce.

Arrange 3 lasagna noodles in the dish. Spread with one-third of the sauce.

Layer spinach on top. Layer another one-third of the sauce, the cottage cheese and half of the mozzarella. Place remaining noodles on top. Top with remaining sauce and mozzarella.

Bake in a 375 deg. oven for 30 to 35 minutes or till heated through. Let stand 10 minutes before serving.

Serves 6

Note: I add about 1/8 tsp white pepper to sauce.

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