For the Vegetable Filling:
2 tbsp olive oil or butter
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups (300g) mushrooms, sliced
4 cups (100g) fresh spinach, roughly chopped
Salt and black pepper, to taste
For the White Sauce (Béchamel):
4 tbsp butter
4 tbsp all-purpose flour
3 cups (720ml) milk (dairy or unsweetened plant-based)
1 tsp Italian seasoning
½ tsp nutmeg (optional)
Salt and pepper, to taste
For the Lasagna Layers:
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