Spinach, Mushroom, And Four Cheese Lasagna

• Vegetarian

• Produce

  • 3 tbsp Basil, fresh
  • 2 tsp Garlic
  • 4 Roma tomatoes
  • 1/4 cup Shallots
  • 1 (20-ounce package Spinach, fresh
  • 1 lb Wild and exotic mushrooms

• Pasta & Grains

  • 1 lb Lasagna noodles

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/2 tsp Black pepper, freshly ground
  • 1/8 tsp Nutmeg
  • 3/4 tsp Salt

• Dairy

  • 5 tbsp Butter, unsalted
  • 1 1/2 cups Fontina or provolone, grated
  • 1 1/2 cups Mozzarella, grated
  • 2 1/2 cups Parmesan, grated
  • 15 oz Ricotta, fresh
  • 4 cups Whole milk

Found on emerils.com

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
• 1 pound wild and exotic mushrooms, stems removed and sliced (about 3 large)
• 4 roma tomatoes, thinly sliced
• 3 tablespoons chopped fresh basil
• 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

Directions

• 1 (20-ounce) package fresh spinach, tough stems removed and washed 5 tablespoons unsalted butter 1/4 cup minced shallots 2 teaspoons minced garlic 1 pound wild and exotic mushrooms, stems removed and sliced (about 3 large) 4 roma tomatoes, thinly sliced 3 tablespoons chopped fresh basil 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