12 lasagna noodles, cooked al dente and lightly oiled
500 ml (2 cups) grated mozzarella cheese
In a large skillet over high heat, brown the mushrooms in 30 ml (2 tbsp) of the oil. Season with salt and pepper. Add the wine and reduce until dry. Set aside in a large bowl.
In the same skillet, soften the shallots in the remaining oil. Add the spinach and cook until the water evaporates. Add the mushroom mixture and 125 ml (1/2 cup) of the béchamel sauce. Adjust the seasoning. Set aside.
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