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• Prepare the Besciamella sauce by heating the milk in a saucepan.
• Melt butter in a pot large enough to hold the milk.
• Add flour and mix until no lunps remain. Cook briefly, but don't brown.
• Stir in about 1/2 cup of the milk and mix until smooth.
• Gradually incorporate the remaining milk stirring after each addition until smooth.
• Season with nutmeg, salt & pepper (Note: nutmeg can be strong, so use caution) Continue cooking until thickened.
• In a sauté pan, drizzle some olive oil. When hot, add mushrooms and onions.
• When onions are translucent, add garlic and zucchini
• Cook 1-2 minutes over medium heat. Remove from heat and cool to room temperature.
• In the bottom of a 9 x 13 baking dish, place about 1 cup Besciamella Sauce
• Place noodles over the sauce
• Sprinkle with 1/4 of the shredded mozzarella
• Sprinkle lightly with Romano
• Lightly chop and sprinkle 1/2 of the spinach over the cheeses
• Spread approximately 1 cup of sauce over the spinach
• Top with noodles
• Sprinkle with 1/4 of the shredded mozzarella
• Sprinkle lightly with Romano
• Spread the mushroom mixture over the cheeses
• Spread 1 cup of sauce of the mushrooms
• Top with noodles
• Sprinkle with 1/4 of the shredded mozzarella
• Sprinkle lightly with Romano
• Sprinkle remaining half of spinach over the cheeses
• Spread 1 cup of sauce over spinach
• Top with noodles
• Spread more sauce over the noodles to cover
• Top with remaining Mozzarella and Romano cheeses
• Bake covered at 375 for about 35 minutes, remove cover and bake for an additional 15 minutes until cheeses are bubbly and golden
  
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