Spinach and Mixed Mushroom Lasagne

Preheat the oven to 375º F. Coat a casserole dish or pan (9 x 13-inches) with nonstick cooking spray.

Cook the spinach for 2 minutes in a large pot of salted boiling water. Drain well, pressing all the water from the spinach with the back of a large spoon. Finely chop and set aside.

In a large skillet, set over medium-high heat, melt 2 tablespoons butter. Add the shallots and garlic and saute, stirring, for 1 minute. Add the mushrooms and season with salt and pepper, and cook, stirring, for about 5 minutes, or until the mushrooms have released their their liquid. Remove from heat source and allow to cool.

To prepare the bechamel sauce, melt 4 tablespoons butter, in a large saucepan set over medium heat. Add the flour and cook, stirring with a wooden spoon, until the roux is light, about 2 minutes. Whisking constantly, add the milk slowly and continue to cook, stirring frequently until the sauce has thickened, about 3 to 4 minutes. Season with salt, pepper and nutmeg. Add 1 cup of Parmesan cheese and the lemon peel and cook, stirring frequently, until thickened, about 2 minutes. Remove sauce from heat source.

Cover the bottom of the prepared pan with a thin layer of bechamel sauce. Arrange a layer of cooked lasagna noodles side-by-side on top of the sauce. Arrange a layer of spinach, mushroom mixture, Parmesan cheese, Gouda cheese, and mozzarella, followed by a layer of sauce. Repeat layering with sauce, noodles, spinach, mushrooms, and cheese, ending with a a layer of noodles sprinkled with Parmesan and mozzarella cheese.

Cover tightly with aluminum foil and bake until the lasagna is hot and bubbly, about 30 minutes. Remove foil and continue baking for an additional 10 minutes, or until the top is golden brown.