Cooking Instructions

• Preheat oven to 400°F (200°C). Melt 3 tablespoons butter in a saucepan over medium-high heat. Cook garlic until fragrant, about 30 seconds. Add spinach in batches and wilt. Add 1 cup heavy cream, bring to boil, and simmer until thick, about 15 minutes. Add nutmeg, salt, and pepper.
• Combine cottage cheese, egg, and 6 tablespoons parsley in a food processor and process until combined.
• Combine cooked spinach with cottage cheese mixture. Soak lasagna noodles in warm water for 15 minutes, then dry on a kitchen towel.
• In the spinach pot, melt 3 tablespoons butter over medium-high heat. Cook mushrooms until liquid evaporates, about 10 minutes. Add shallots and thyme, cook until fragrant, about 2 minutes. Add soy sauce, lemon juice, and remaining heavy cream, simmer until thick, about 3 minutes. Season with salt and pepper.
• In the pot, melt 2 tablespoons butter. Add flour, whisk until golden, then slowly pour in milk while whisking. Bring to simmer and remove from heat. Stir in ⅔ of mozzarella and Parmesan.
• Assemble lasagna in a greased baking dish: layer 1 cup cheese sauce, three noodles, half of the mushroom mixture, three more noodles, half of the spinach mixture, and repeat layers ending with noodles and remaining cheese sauce. Top with ⅓ grated mozzarella.
• Bake for 20 minutes. Broil for 5 minutes until browned. Cool for 10 minutes, slice and serve, garnished with parsley.