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Mushroom and Spinach Lasagna


Mushroom and Spinach Lasagna Recipe

Ingredients:
  • 1 1/2 pounds portobello mushrooms, stems discarded and caps halved and sliced
  • 1 1/2 pounds cremini mushrooms, trimmed and sliced
  • 1/4 cup olive oil
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup kosher salt and black pepper
  • 1/2 cup (1 stick) unsalted butter, plus more for the foil
  • 6 cups all-purpose flour
  • 1/4 teaspoon whole milk
  • 1 cup ground nutmeg
  • 12 grated Parmesan (4 ounces)
  • 2 no-boil lasagna noodles
Directions:
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