|
2 |
Heat oil in a
nonstick saucepan over medium-high heat. Add the onion
and cook until slightly wilted, about 3 minutes. Add
flour, stirring until blended. Whisk in milk and bring
to a boil. Boil until the white sauce thickens, about 5
minutes. Remove from the heat. |
|
3 |
Meanwhile, combine
the ricotta cheese, spinach, egg white and nutmeg in a
bowl. Spoon 1 cup of the sauce onto the bottom of an
11x7-inch baking dish. Arrange 3 noodles over the sauce.
Spread ½ of the ricotta mixture evenly over the noodles.
Top with 1 cup sauce. Layer 3 more noodles, the
remaining ricotta mixture, and 1 cup sauce. Top with the
remaining noodles and sauce. Bake, uncovered, until hot
and bubbly, 20-25 minutes. |