3 medium cloves garlic, minced or grated on a microplane
(about 1 tablespoon)
2 pounds spinach, washed, tough stems removed, and
roughly chopped
2 cups heavy cream
½ teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 pound cottage cheese
1 large egg
½ cup chopped fresh parsley
1 package (15 sheets) flat no-boil lasagna noodles
1½ pounds button, cremini, or shiitake mushrooms, stems
removed, and discarded if using shiitake, finely chopped
(see Note above)
2 medium shallots, finely chopped (about ½ cup)
2 teaspoons minced fresh thyme
1 tablespoon soy sauce
2 teaspoons lemon juice (from 1 lemon)
2 tablespoons all-purpose flour
2 cups whole milk
12 ounces whole-milk mozzarella, grated
2 ounces Parmigiano-Reggiano, grated (about 1 cup)
Adjust the oven racks to the upper-middle and middle
positions and preheat the oven to 400°F. Heat 3
tablespoons of the butter in a large saucepan over
medium-high heat until the foaming subsides. Add the
garlic and cook, stirring, until fragrant, about 30 seconds.
Add the spinach in batches, allowing each batch to wilt