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Prepare the Filling: In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
Add the Mushrooms and Spinach: Stir in the sliced mushrooms and cook until they release their moisture and begin to brown. Add the spinach and cook until wilted. Season with salt, pepper, and optional nutmeg.
Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of béchamel sauce at the bottom. Place a layer of lasagna noodles on top, then spread a portion of the mushroom-spinach mixture, followed by a layer of ricotta cheese, and then some mozzarella and Parmesan. Repeat the layers, finishing with a layer of noodles, sauce, and cheese on top.
Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Let It Rest: Allow the lasagna to rest for 10-15 minutes before serving. This helps the layers set and makes it easier to slice.
Serving and Storage Tips
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