1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch freshly grated nutmeg
3/4 ounce finely grated Pecorino Romano or Parmigiano-Reggiano (about 1/3 cup)
3 tablespoons extra-virgin olive oil
1 small onion, chopped
2 garlic cloves, finely chopped
10 ounces baby spinach
1 3/4 cups ricotta (12 ounces fresh or 15 ounces supermarket-style)
1 large egg, lightly beaten
1/2 cup chopped fresh flat-leaf parsley
3 ounces thinly sliced prosciutto, chopped, optional
1/4 teaspoon salt
1/4 teaspoon black pepper
1 ounce finely grated Pecorino Romano or Parmigiano-Reggiano (1/2 cup)
8 (6- by 4-inch) fresh pasta rectangles or 8 oven-ready (sometimes labeled no-boil) Lasagna noodles
Special equipment: a 13 by 9 by 2-inch ceramic baking dish or other shallow 3-quart flameproof baking dish (not glass)
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