Zubereitung

1. 1

   Preheat the oven to 190 °C. Slice the mushrooms and finely dice the onion and garlic.

2. 2

   Sweat the onion and garlic in a little butter, add the mushrooms and fry hard until their liquid has evaporated. Fold in the spinach, let it wilt and season.

3. 3

   For the bechamel, melt the remaining butter, stir in the flour and whisk in the milk until smooth and boiling. Season with salt, pepper and nutmeg.

4. 4

   In a baking dish, layer bechamel, lasagna sheets and the mushroom-spinach mixture in turns. Finish with bechamel and scatter the gouda on top.

5. 5

   Bake until golden brown and let it rest briefly before serving.