A rich and comforting vegetarian lasagna layered with sautéed spinach, mushrooms, and a creamy homemade béchamel sauce, topped with melted cheese.

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1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with olive oil.

2. Peel and finely chop the onion and garlic. Clean and thinly slice the mushrooms. Wash and dry the spinach.

3. Heat 2 tablespoons of olive oil in a large pan over medium heat. Sauté the onion and garlic for 3–4 minutes until translucent.

4. Add sliced mushrooms to the pan and cook for 5 minutes, stirring until golden brown and caramelized.

5. Add the spinach and cook until wilted, about 2–3 minutes. Season with salt, pepper, a pinch of nutmeg, and lemon zest.

6. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.

7. Gradually whisk in milk and continue stirring until the sauce thickens, about 3–4 minutes. Season with salt, pepper, and nutmeg.

8. Spread a small amount of béchamel sauce on the bottom of the baking dish. Add a layer of lasagna noodles.

9. Spread a third of the spinach and mushroom mixture over the noodles, then add a layer of béchamel sauce.

10. Repeat layering: noodles, filling, and sauce two more times. Finish with a final layer of béchamel and shredded cheese.

11. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 5 minutes until cheese is golden and bubbly.

12. Let the lasagna cool for 5–10 minutes before slicing and serving.

You can use either regular or no-boil lasagna noodles—adjust baking time slightly for regular noodles.

Substitute Gouda with mozzarella or a cheese blend for a different flavor profile.

Add red pepper flakes to the vegetable mixture for a hint of spice.

Pairs well with a crisp green salad or garlic bread for a complete meal.