Creamy Spinach and Mushroom Lasagna • Kroll's Korner

Ingredients

• 4 Tbsp. butter, unsalted
• 1/2 cup white onion or shallot, finely diced
• 6 cloves garlic, minced
• 1 tsp. kosher salt and a few grinds black pepper
• 8 oz. white mushrooms, finely chopped
• 1 Tbsp. Italian seasoning
• 16 oz. frozen spinach, thawed and drained
• 30 oz. whole milk ricotta
• 1/2 cup Parmigiano Reggiano, finely grated
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 8 oz. low moisture mozzarella cheese, shredded, divided
• 1 lb. lasagna noodles (about 20 noodles)
• 5 Tbsp. butter, unsalted
• 5 Tbsp. flour
• 5 cups whole milk, room temperature
• 1 tsp. kosher salt, or more to taste and a few grinds black pepper
• 1/2 tsp. ground nutmeg