Mushroom and Spinach Lasagna

Ingredients

• 1 ½ pounds Portobello mushrooms, stems discarded and caps halved and sliced
• 1 ½ pounds cremini mushrooms, trimmed and sliced
• ¼ cup olive oil
• 1 tablespoon fresh thyme leaves
• kosher salt and black pepper
• ½ cup (1 stick) unsalted butter, plus more for the foil
• ½ cup all-purpose flour
• 6 cups whole milk
• ¼ teaspoon ground nutmeg
• 1 cup grated Parmesan (4 ounces)
• 12 no-boil lasagna noodles
• 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry

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