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1
Preheat the oven to 350.
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2
In a large skillet, heat 2 tablespoons butter over medium-high heat.
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3
Add the onion and cook until softened, 3 to 5 minutes.
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4
Add the beef and cook until no longer pink, about 5 minutes.
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5
Stir in the cinnamon and nutmeg and season with salt and pepper.
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6
Add the tomato sauce and cook until most of the liquid has evaporated, 3 to 5 minutes.
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7
Pour into an 8-inch square baking dish and set aside.
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8
In a medium bowl, lightly beat the eggs and set aside.
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9
In a small saucepan, melt the remaining 2 tablespoons butter over medium-high heat.
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10
Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds.
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11
Slowly whisk in the milk until thickened.
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12
Lower the heat to medium and stir in the cream cheese and ricotta; season with salt and pepper.
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13
Whisk one-quarter of the cheese sauce into the reserved eggs until smooth.
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14
Whisk the egg mixture into the cheese sauce in the saucepan.
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15
Pour the sauce over the meat in the baking dish and spread evenly.
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16
Bake until the top is lightly browned and firm to the touch, 40 to 45 minutes.
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17
Let cool for 10 minutes; cut into squares to serve.
