Lasagna with bread, mushrooms and spinach

Ingredients:

• 0.25 cup olive oil
• 500 g of any mushrooms, sliced
• 2 tablespoons chopped fresh thyme
• 4 cloves garlic, finely chopped
• 1 shallot, finely chopped
• Salt and freshly ground black pepper
• 0.25 - 0.3 cups Marsala or dry white wine
• 0.25 - 0.3 cups chicken broth
• 450 g fresh spinach, peeled and chopped
• 500 ml of drinking cream (10% fat)
• 6 large eggs
• A little freshly grated nutmeg
• 8 slices (2.5 cm thick) of white bread
• 2 tablespoons butter, divided into small pieces, plus extra for greasing
• 340 g Fontina or Gruyere cheese, grated or thinly sliced
• 1.5 - 2 cups freshly grated Parmesan cheese

Preparation:

1. Preheat oven to 180°C.
2. Heat olive oil in a large skillet over medium-high heat and sauté the mushrooms, covered, until softened. Add thyme, garlic, shallots, a little salt, and pepper, and cook for 1-2 minutes. Pour in the wine and simmer, stirring, until the liquid has almost completely evaporated. Add the broth and spinach, stir, and turn off the heat.
3. In a large bowl, combine the cream, eggs, nutmeg, and a little salt and pepper. Soak the bread in the mixture, turning occasionally, until the liquid is completely absorbed.
4. Grease a 23cm x 33cm baking dish. Place 4 slices of bread on top, top with the mushrooms and spinach, and sprinkle with half the cheese. Top with the remaining bread and sprinkle with the remaining cheese. Top with pats of butter and bake until golden brown, 45 minutes to 1 hour.
5. Chef's note: Chilled ingredients prepared in advance must be brought to room temperature before use. Leave them at room temperature for 30 minutes before baking at 160°C.