Homemade Italian Mushroom Lasagna with Bechamel Sauce - Zest Plate

Ingredients

• 450g mixed mushrooms (cremini, shiitake, portobello), cleaned and sliced
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 60ml dry white wine (optional)
• 300g grape tomatoes, halved
• 60g unsalted butter
• 60g all-purpose flour
• 950ml whole milk, warmed
• Pinch of nutmeg
• 12 lasagna noodles
• 200g shredded mozzarella cheese
• 100g grated Parmesan cheese
• 200g fresh spinach, roughly chopped
• Fresh basil leaves for garnish (optional)