|
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. |
