Mushroom Lasagna

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What's Gaby Cooking
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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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