Spinach and Mushroom Lasagna

Name: Spinach and Mushroom Lasagna
Ingredients: Kosher salt; 12 lasagna noodles (not no-boil); 3 tablespoons extra-virgin olive oil; 8 ounces shiitake mushrooms, stems removed, caps thickly sliced; 8 ounces cremini mushrooms, thickly sliced; 1 16-ounce bag frozen chopped spinach, thawed, drained and squeezed dry; 3 cloves garlic, finely chopped; 1 tablespoon chopped fresh thyme; Freshly ground pepper; 1 pound fresh ricotta cheese (about 2 cups); 3/4 cup grated Parmesan cheese; 1 large egg, beaten; 1/4 cup chopped fresh parsley; 4 1/2 cups marinara sauce (from two 24-ounce jars); 6 ounces shredded low-moisture mozzarella cheese (about 2 cups); 6 ounces shredded Italian Fontina cheese (about 2 cups)