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1
Stir Ricotta, and egg, add mozzarella cheese and 1/2 the parmesan.
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2
set aside.
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3
In a 2-qt.
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4
saucepan, melt the butter over medium-low heat.
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5
Add the flour and cook, whisking constantly for 2 to 3 minutes.
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6
Do not let the mixture brown.
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7
Slowly whisk in the hot milk and bring just to a simmer, whisking frequently.
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8
Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch.
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9
Remove from the heat and whisk in the salt, pepper, and nutmeg.
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10
If not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming.
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11
Plan to use the sauce within 30 minutes because it thickens if its left to sit for too long.
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12
If that should happen, add a little warm milk and whisk well to thin it.
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13
Arrange noodles in bottom of greased 12 x 7 1/2 inch baking dish.
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14
Top with half the Spinach mixture.
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15
Spoon on 1/2 the ricotta cheese mixture.
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16
Repeat lays and sprinkle with remaining Parmesan cheese.
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17
Bake covered in a 350 degree oven for 30 minutes, until slightly brown and mixture is bubbly.
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18
Let stand for 10 minutes.
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19
Serve.
