Cheesy white and green spinach lasagna nice for a cozy gathering

You forgot to mention taking out the bank loan to pay for all that cheese.

A couple of packs of mozzarella and a small pack of bog-standard cooking cheese (not gonna try looking for Monterey Jack) to feed a small army - not too bad.

Ricotta (preferably fresh) is ridiculously easy to make and you don't even need any rennet or cultures. Just bring whole milk almost to a simmer (about 90-93 degrees C), turn off the heat, stir in some lemon juice or vinegar and let it curdle. Leave it to sit while the curds settle, remove the whey off the top (use it in baking) and strain the curds into cheesecloth. A couple of litres of milk (not UHT pasteurised) will make at least a couple of cups of ricotta.

Good to see that the recipe tries to go metric - pity about the butter and shallots.

Bog standard cheese in Japan tastes like plastic, what's the point of using it in cooking when you won't be able to taste it? Decent cheese costs an arm and a leg.