Lasagna With Spinach and Wild Mushrooms - spinach

Method

• Heat a large frying pan over high heat and add the wet spinach.
• Wilt in the water left on the leaves, stirring until all of the spinach has collapsed in the pan.
• Transfer to a bowl of cold water, then drain and squeeze out excess water, taking up spinach by the handful.
• Chop fine and season with a little bit of salt.
• Set aside.
• (Alternatively, blanch for 20 seconds in salted boiling water).
• Clean and dry skillet and heat 1 tablespoon olive oil over high heat.
• Add mushrooms.
• Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes.
• Turn heat to medium and add minced garlic and thyme.
• Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, 3 to 5 more minutes.
• Taste and adjust seasoning.
• Remove from heat.
• Heat oven to 350 degrees.
• Lightly oil a rectangular baking dish.
• Blend ricotta cheese with egg, water, nutmeg, and salt and pepper to taste.
• Stir in spinach.
• Spread a small spoonful of marinara sauce in a thin layer over the bottom of the baking dish.
• Top with a layer of lasagna noodles.
• Top the noodles with a thin layer of ricotta.
• Spoon on a few dollops then spread it with an offset or rubber spatula.
• Top ricotta with half the mushrooms, then top with a layer of marinara sauce and a layer of Parmesan.
• Repeat layers, then add a final layer of lasagna noodles topped with marinara sauce and Parmesan.
• Drizzle on remaining olive oil.
• Cover baking dish tightly with foil and place in the oven.
• Bake 40 minutes, until noodles are tender and mixture is bubbling.
• Remove from heat and allow to sit for 5 to 10 minutes before serving.