Salt + pepper
400 g dried lasagna noodles (250 g would have been plenty for me!)
3 cloves garlic, minced
960 mL whole milk
170 g unsalted butter, divided
60 g all-purpose flour
freshly ground black pepper + nutmeg
750 g cremini or portobello mushrooms (really used 250 g! + eggplant + walnuts)
freshly grated parmesan, to top
1 red onion
500 g canned chopped tomatoes
fresh thyme + basil + oregano
pinch of red pepper flakes
pinch of sugar
300 g frozen spinach
250 g ricotta
125 g mozzarella
Boil lasagna pasta for 10 min in salted water with olive oil. Simmer milk and garlic in a saucepan until fragrant. Remove. Melt butter. Whisk flour into the butter. Add milk mixture, little by little. Add salt, pepper, nutmeg. Thicken for 3-5 minutes, stirring. Set aside.
Trim mushroom ends, saute them with the onions in olive oil and butter. Add the spinach and canned tomatoes to this. Season with salt, red pepper flakes, sugar, and the fresh herbs. Preheat oven to 190 deg C. Spread béchamel sauce in the bottom of the baking dish. Layer pasta, béchamel, mushrooms, parmesan three times, then top off with pasta, béchamel, and grated parmesan. Bake for 45 minutes, covered by aluminum foil. Remove at the end to crisp the top!
P.S. Cover with foil for the first half of bake time to avoid burning!