Shrimp and Spinach Lasagna | RICARDO

Ingredients

• 1/2 cup (115 g) butter
• 1/2 cup (75 g) unbleached all-purpose flour
• 5 cups (1.25 litres) milk
• 1 pinch ground nutmeg
• 6 lasagna noodles
• 12 cups (300 g) baby spinach
• 3 tablespoons (45 ml) olive oil
• 1 clove garlic, finely chopped
• 1/2 lb (225 g) raw or cooked shrimp peeled, thawed and halved horizontally (see note)
• 1/2 cup (35 g) fresh Parmesan cheese, grated
• 1 1/2 cup (150 g) grated Fontina or Swiss cheese