Mushroom Lasagna

Ingredients

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

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