Mushroom Lasagna
INGREDIENTS
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1.5 pounds mushrooms (I used a variety of oyster, shitake, crimini), roughly chopped
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2 shallots, finely diced
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6 cloves garlic, roughly chopped
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kosher salt and freshly cracked black pepper
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4 cups fresh spinach
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2 tablespoons olive oil
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4 tablespoons butter
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4 tablespoons flour
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3 cups milk
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kosher salt and freshly cracked black pepper
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1/2 teaspoon freshly grated nutmeg
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12 ounces fresh mozzarella, torn into pieces
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15 ounces whole milk ricotta
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3/4 cup freshly grated Parmesan
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1 package no-boil lasagna sheets
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