For the Olympics:

Bobsledders' Best

1/2 lb. hot Italian sausage
3 c. meatless spaghetti sauce
1 lb. ricotta cheese
1 pkg. frozen chopped spinach, cooked & well- drained
2 T. minced scallion
1 egg, slightly beaten
2 T butter
2 T flour
1 1/2 c. milk
1/2 t. salt
Generous dash pepper
Generous dash nutmeg
8 oz. lasagne noodles
1/4 c. grated Parmesan

Remove skin from sausage; in skillet brown sausage, stirring to separate meat; add spaghetti sauce. In bowl mix together ricotta, spinach, scallion & egg. To make white sauce: In separate saucepan melt butter; blend in flour; gradually stir in milk, salt, pepper & nutmeg; heat stirring, until thickened.

Cook lasagne; drain. In 13.9.2 baking pan spread 1 c. spaghetti sauce; top w/ layer of lasagne, then half cheese mixture & a little more sauce.
Add another layer of lasagne; top w/ remaining cheese mixture & all white sauce. Make final layer of lasagne; cover w/ remaining spaghetti sauce; sprinkle on Parmesan cheese. Bake 350 for 40 min. or until bubbling.
Allow to stand 15 min; cut in squares.
8 servings.
Athena in DE