Instructions: Cook lasagne noodles according to package directions; rinse with cold
water and drain. In 6-quart dutch oven heat 2 tablespoons corn oil over
medium heat. Add onions and garlic. Saute 10 minutes or until golden; remove. Heat remaining corn oil in dutch oven. Add peppers; saute 5 minutes. In bowl mix corn starch and chicken broth until smooth; stir into peppers. Add milk Stirring constantly, bring to boil over medium heat and boil 1 minutes.

Remove from heat; add onions. In bowl combine ricotta, spinach, basil,=

salt, nutmeg and pepper. Spoon 1 1/2 cups sauce into 13 x 9 x 2-inch baking dish. Top with 1/3 of the noodles and 1/2 of the spinach mixture.

Repeat, beginning with sauce. Then top with remaining noodles and sauce.

Sprinkle mozzarella over top. Bake in 350 degree oven 20 to 25 minutes,
or until heated.

Simmie Sinow Canoga Park,

Minds.......like parachutes..........work only when open.

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