Spinach Mushroom and Four Cheese Lasagna

Ingredients

• 1 (20-ounce) package fresh spinach, tough stems removed and washed
• 5 tablespoons unsalted butter
• 1/4 cup minced shallots
• 2 teaspoons minced garlic
• 3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1/8 teaspoon freshly grated nutmeg
• 2 1/2 cups grated Parmesan
• 15 ounces fresh ricotta
• 1 1/2 cups grated Fontina or provolone
• 1 1/2 cups grated mozzarella
• 1 pound lasagna noodles, cooked to al dente

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