2 tablespoons Extra Virgin Olive Oil
3 tablespoons flour
3 cups milk, gently warmed
Salt and black pepper, to taste
Directions
Pre-heat oven to 375° F.
In a large skillet, sweat the onion in olive oil over moderate heat for 4-5 minutes.
Add spinach and season with salt and pepper; sauté for 5 minutes.
Remove from heat to cool down.
To create ricotta mixture, combine ricotta, spinach, and ¾ cup Parmigiano cheese; season with salt and pepper.
To prepare béchamel sauce, melt butter in a sauce pan and add flour, cook for 2-3 minutes.
Add warm milk and bring to a simmer, whisk well so there are no clumps, season with salt and pepper.