Crafting this delectable Creamy Spinach Mushroom Lasagna is a straightforward process when you follow these steps:

1. Prepare the Béchamel Sauce:
– In a saucepan, melt butter over medium heat.
– Stir in flour and cook for 1-2 minutes until golden.
– Gradually whisk in milk, salt, and pepper. Cook until thickened, then set aside.

2. Sauté the Vegetables:
– In a skillet, heat olive oil over medium heat.
– Add garlic and sauté until fragrant.
– Stir in mushrooms and cook until softened, about 5 minutes.
– Add chopped spinach, salt, pepper, and nutmeg. Cook until wilted, then remove from heat.

3. Cook the Lasagna Noodles:
– Boil a large pot of salted water. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

4. Mix the Cheese Filling:
– In a bowl, combine ricotta cheese, half of the Parmesan cheese, and half of the mozzarella cheese. Mix well.

5. Assemble the Lasagna:
– Preheat your oven to 375°F (190°C).
– Spread a thin layer of béchamel sauce on the bottom of a baking dish.
– Place three lasagna noodles on top.
– Spread half of the cheese mixture over the noodles.
– Add half of the sautéed vegetables.
– Repeat this layering process: béchamel sauce, noodles, cheese mixture, vegetables.
– Top with a final layer of noodles and remaining béchamel sauce.
– Sprinkle the remaining mozzarella and Parmesan cheese on top.

6. Bake the Lasagna:
– Cover the baking dish with foil and bake for 25 minutes.
– Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

7. Rest the Lasagna:
– Once baked, let the lasagna rest for 10-15 minutes before slicing. This step helps it set for easier serving.

By following these detailed steps, you’ll create a rich and creamy lasagna that’s sure to impress!