before adding the next. Once all the spinach has been
added, add 1 cup of the heavy cream and bring to a boil.
Reduce to a strong simmer and cook, stirring frequently,
until thickened and reduced, about 15 minutes. Add the
nutmeg, season to taste with salt and pepper, and remove
from the heat.
While the cream is reducing, combine the cottage cheese,
egg, and 6 tablespoons of the parsley in the bowl of a
food processor and process until combined and the
cottage cheese is the texture of ricotta cheese, about 5
seconds. Transfer to a large bowl, add the cooked
spinach, and mix well.
- Meanwhile, place the lasagna noodles in a 9- by 13-inch
baking dish and cover with warm water. Allow to soak,
agitating the noodles occasionally to prevent sticking,
until lightly softened, about 15 minutes. Drain and
arrange in a single layer on a paper towels or a clean
kitchen towel to dry. - While the noodles soak, wash the spinach pan and return
it to medium-high heat. Add 3 more tablespoons butter
and heat until melted. Add the mushrooms and cook,
stirring occasionally, until the liquid evaporates and the
mushrooms start to sizzle, about 10 minutes. Add the
shallots and thyme and cook, stirring frequently, until the
shallots are softened, about 2 minutes. Add the soy sauce
and lemon juice and stir to combine. Add the remaining 1
cup heavy cream, bring to a simmer, and cook until
lightly thickened, about 3 minutes. Season to taste with
salt and pepper and transfer to a bowl. - Wipe out the saucepan, return to medium-high heat, add