Spinach And Portobello Lasagna

Ingredients

• 6 Tablespoons butter, divided
• 6 large Portobello mushrooms
• 1 large yellow onion, finely diced
• 6 cloves garlic, chopped
• 2 boxes frozen spinach (not chopped is preferable, but chopped is fine)
• 2 eggs
• 32 ounces whole-milk ricotta cheese
• 2 cups Parmigiano-Reggiano cheese, divided
• ¼ teaspoon nutmeg, divided
• 4 Tablespoons all-purpose flour
• 5 cups milk
• 1 box Barilla no-boil lasagna noodles
• Salt and pepper

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