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### Instructions:
1. **Cook the vegetables**: In a large skillet, heat olive oil over medium heat. Sauté onion until translucent, about 3–4 minutes. Add garlic and mushrooms, cooking until mushrooms are browned and their moisture has evaporated, about 7–10 minutes. Add spinach and cook until wilted. Season with salt, pepper, and nutmeg. Set aside.
2. **Make the béchamel**: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually whisk in milk, stirring constantly until the sauce thickens (about 5–7 minutes). Stir in Parmesan and season with salt and pepper.
3. **Assemble the lasagna**: Preheat oven to 375°F (190°C). In a greased 9×13″ baking dish, spread a thin layer of béchamel. Add a layer of noodles, followed by some of the spinach-mushroom mixture, more béchamel, and a sprinkle of mozzarella. Repeat layers until ingredients are used, finishing with a generous topping of béchamel, mozzarella, and Parmesan.
4. **Bake**: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes, or until top is golden and bubbly. Let rest 10 minutes before slicing.
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### Tips & Variations:
– **Use fresh herbs** like thyme or oregano in the filling for extra depth.
– **Add ricotta or cottage cheese** between layers for a creamier texture.
– **Gluten-free option**: Use gluten-free noodles and a gluten-free flour blend for the béchamel.
– **Make it ahead**: Assemble the lasagna up to a day in advance and refrigerate before baking.
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### A Rich, Meatless Lasagna Everyone Will Love
This **Creamy Spinach & Mushroom Lasagna** is the kind of dish that proves vegetarian meals can be just as hearty and satisfying as their meaty counterparts. With rich layers of flavor and texture, it’s sure to win over even the most devout carnivores at your table.
Whether you’re serving it at a dinner party, prepping meals for the week, or simply craving some serious comfort food, this lasagna delivers every time—warm, cheesy, and absolutely delicious.
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Would you like a version of this recipe that’s dairy-free or scaled down for a smaller serving?
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