1/2 lb. lasagna noodles
2 tbsp. olive oil
1 c. diced onions
4 cloves garlic, minced
1 tsp. basil
1 tsp. tarragon
2 c. mushrooms, sliced
2 lb. ricotta
4 eggs, lightly beaten
1 c. packed chopped raw spinach
1/4 tsp. pepper
1/4 tsp. nutmeg
1/2 c. Parmesan cheese
1 1/2 c. grated mozzarella

BECHAMEL SAUCE:

1/4 c. butter
1/4 c. flour
1 3/4 c. milk
1/2 c. Parmesan cheese
1/8 tsp. pepper
1/8 tsp. salt

Cook noodles al dente. Drain; refill pot with cold water and let noodles sit in water. Heat the oil in a 10 inch skillet on medium heat; saute onions, garlic, basil and tarragon. When onions begin to brown, add mushrooms and cook until tender. In a large bowl mix ricotta, eggs, sauteed veggies, raw spinach, salt, pepper, nutmeg, Parmesan cheese and 1/2 cup mozzarella. Preheat oven to 375 degrees.

To make the Bechamel sauce: Melt butter in 2 quart saucepot. When melted, add milk stirring constantly. Then add Parmesan cheese, salt and pepper to taste. Cook until the sauce thickens. Thin with a bit of milk if needed. Remove from heat and set aside.

To assemble: Brush just a bit of sauce into the bottom of a 9 x 12 inch pan to cover. Add a layer of noodles, then some of the cheese mixture. Repeat with a layer of noodles, cheese mixture, noodles and then top with remaining Bechamel sauce and remaining 1 cup of mozzarella. Bake covered 30 minutes. Remove from oven and allow to set 10 minutes before serving.