* 1 lb. pack lasagna noodles (here I used "fresh", flat sheets of lasagna that cook in the oven in 30 minutes)
* 2 lb. frozen spinach packs
* 2 lb. of mushrooms
* 4 shallots
* 1/2 cup grated parmesan
* 4 thick slices of ham, cubed
* 1/2 lemon
Preparing the bechamel (white sauce)
* 5 tablespoons butter
* 5 tablespoons flour
* 4 cups milk
* 1 teaspoon pepper
* pinch nutmeg
1. Melt the butter in a saucepan. Add flour and cook over low heat 2 minutes. Bring the milk to a boil and add the roux, whisking. Add salt, pepper and grated nutmeg. Simmer 10 minutes to thicken it; it needs be of a thick consistency to hold the lasagna together.
2. Thaw the spinach in a strainer for at least 2 hours, so they lose the water completely; this is very important.
3. Remove the earthy stems of the mushrooms and rinse. Cut the shallots and dice the mushrooms. In a pan, start cooking the shallots in butter. Add the mushrooms and cook over high heat until the water from these vegetables has evaporated. Add the lemon juice. Salt and pepper.
4. Reserve a quarter of the bechamel sauce you made, for later. Divide the rest of the white sauce in two equal parts; which you will mix one part with the spinach and the other part with the mushrooms.
5. Grease up your favorite lasagna pan. Line the bottom with two sheets of lasagne (or more if necessary to cover). Cover these noodles with half the mushrooms. Place a layer of lasagna over, half the ham and pour half the spinach over. Put another layer of lasagna noodles and repeat the layering (lasagna mushroom-spinach lasagna, ham) and finish with a layer of lasagna on top.
6. Preheat the oven to 300 ˚F. Mix grated Parmesan with the reserved bechamel sauce. Pour this over and spread evenly over the top of the lasagna. Put in the oven and bake for 30 minutes. Serve while hot.