Mushroom and Spinach Lasagna with Bechamel Sauce Mushroom Spinach Lasagna

Preheat the oven to 190°C (375°F). Bring a large pot of salted water to a boil.

Cook the lasagna noodles according to package directions until al dente (about 8-10 minutes). Drain and lay flat on a baking sheet to prevent sticking.

While the noodles cook, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 5-7 minutes until golden and moisture evaporates. Add minced garlic and cook for 1 minute until fragrant.

Add the spinach to the skillet and cook for 2 minutes until wilted. Season with salt and pepper. Transfer the mushroom-spinach mixture to a bowl.

In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk, then add nutmeg, salt, and pepper. Cook for 3-4 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon. Remove from heat.

Spread a thin layer of bechamel sauce on the bottom of a 20x20 cm baking dish. Layer 3 lasagna noodles, half the mushroom-spinach mixture, one-third of the remaining bechamel, and half the shredded mozzarella. Repeat layers, ending with a final layer of noodles, remaining bechamel, and parmesan cheese.

Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the top is golden and bubbly. Let rest for 5 minutes before serving.

Cut into squares and serve, with extra Parmesan on the side if desired.