Green & White Lasagna

Directions

1. 1
   Stir Ricotta, and egg, add mozzarella cheese and 1/2 the parmesan.
2. 2
   set aside.
3. 3
   In a 2-qt.
4. 4
   saucepan, melt the butter over medium-low heat.
5. 5
   Add the flour and cook, whisking constantly for 2 to 3 minutes.
6. 6
   Do not let the mixture brown.
7. 7
   Slowly whisk in the hot milk and bring just to a simmer, whisking frequently.
8. 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.
9. 9
   Remove from the heat and whisk in the salt, pepper, and nutmeg.
10. 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.
11. 11
    Plan to use the sauce within 30 minutes because it thickens if its left to sit for too long.
12. 12
    If that should happen, add a little warm milk and whisk well to thin it.
13. 13
    Arrange noodles in bottom of greased 12 x 7 1/2 inch baking dish.
14. 14
    Top with half the Spinach mixture.
15. 15
    Spoon on 1/2 the ricotta cheese mixture.
16. 16
    Repeat lays and sprinkle with remaining Parmesan cheese.
17. 17
    Bake covered in a 350 degree oven for 30 minutes, until slightly brown and mixture is bubbly.
18. 18
    Let stand for 10 minutes.
19. 19
    Serve.