Spinach-Mushroom Strata

• 1 cup part-skim ricotta cheese
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1 garlic clove, minced
• 12 (1-ounce) slices stale Italian bread
• 1 teaspoon olive oil
• 4 cups sliced cremini mushrooms (about 8 ounces)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 2 (10-ounce) packages fresh spinach
• 2 1/2 cups 1% low-fat milk
• 2 large eggs
• 1 large egg white
• Dash of ground nutmeg
• 1 1/2 cups fresh breadcrumbs (about 3 slices)

1. Combine first 3 ingredients. Spread 4 teaspoons cheese mixture evenly over each bread slice; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and saute 3 minutes. Sprinkle with 1/4 teaspoon salt and pepper. Remove mushrooms from skillet. Gradually add spinach to skillet; saute 3 minutes or until spinach wilts, stirring frequently. Place spinach in a colander, pressing with the back of a spoon until barely moist. Coarsely chop spinach; stir into mushrooms.
3. Arrange 6 bread slices in a single layer in a 13 x 9-inch baking dish. Top with half of the spinach mixture. Repeat layer with remaining bread slices and spinach mixture. Combine 1/4 teaspoon salt, milk, eggs, egg white, and nutmeg; stir with a whisk until well-blended. Pour the milk mixture over the spinach mixture. Cover and chill for 8 hours or overnight.
4. Preheat oven to 400u0b0.
5. Uncover strata, and sprinkle with breadcrumbs. Bake at 400u0b0 for 40 minutes or until set.

ricotta cheese, parmesan cheese, garlic, bread, olive oil, cremini mushrooms, salt, black pepper, fresh spinach, milk, eggs, egg white, ground nutmeg, fresh breadcrumbs

Taken from www.myrecipes.com/recipe/spinach-mushroom-strata (may not work)