Cook The Book: Wild Mushroom And Spinach Lasagna

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1 cup (2 sticks) unsalted butter

3 garlic cloves, finely sliced

5 pounds fresh spinach, washed, stems removed

1 pound ricotta cheese

2 tablespoons kosher salt

1 3/4 teaspoons freshly ground black pepper

3 pounds wild mushrooms (such as chanterelle, oyster, and shiitake), wiped. clean, trimmed, cut into 1-inch pieces

3/4 cup Madeira wine

1/2 cup chopped fresh flat-leaf parsley

1 quart plus 1/2 cup milk

1/2 cup all-purpose flour

1/2 teaspoon ground nutmeg

1 cup (3 ounces) grated Pecorino Romano cheese

1 1-pound package fresh spinach lasagna sheets

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