Title: « Creamy Spinach & Mushroom Lasagna: A Comforting Vegetarian Delight »

9-12 lasagna noodles (no-boil or boiled)
2 cups (200g) shredded mozzarella cheese
1 cup (100g) grated Parmesan cheese (or vegan Parmesan)
½ cup (120g) ricotta cheese (optional, or use vegan ricotta)
Directions:
1. Prepare the Vegetable Filling:
Heat olive oil or butter in a large skillet over medium heat.
Sauté the onion and garlic for 2-3 minutes until softened.
Add the mushrooms and cook for 5-7 minutes until tender and golden.
Stir in the spinach and cook for 2-3 minutes until wilted. Season with salt and pepper. Remove from heat and set aside.
2. Make the White Sauce:
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk, whisking constantly to avoid lumps.
Cook for 5-7 minutes until the sauce thickens. Stir in Italian seasoning, nutmeg (if using), and season with salt and pepper.
3. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
Spread a thin layer of the white sauce on the bottom of the dish.
Place a layer of lasagna noodles over the sauce.
Add a portion of the vegetable filling, a dollop of ricotta (if using), a sprinkle of mozzarella, and a thin layer of white sauce.
Repeat the layers (noodles, filling, cheese, sauce) until all ingredients are used, finishing with a layer of noodles topped with white sauce and mozzarella. Sprinkle Parmesan cheese on top.
4. Bake the Lasagna:
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing.
Serving and Storage Tips: