In a medium saucepan, melt unsalted butter, add minced garlic, then whisk in flour, slowly stirring in half and half and whole milk until thickened.

In a large skillet, heat olive oil, sauté mushrooms, then add minced garlic and spinach until wilted.

In a mixing bowl, combine ricotta cheese, mozzarella, sautéed vegetables, eggs, salt, and pepper; mix well.

Preheat oven to 375°F. Grease a casserole dish, layer béchamel, noodles, cheese filling, and mozzarella, then repeat layers.

Cover with foil and bake for 50 minutes. Remove foil and bake an additional 10 minutes until golden.

Let the lasagna rest for 15 minutes before slicing.