Artichoke and Portobello Mushroom Lasagna

Ingredients

• 2 tablespoons olive oil
• 1 large onion medium dice
• 1 pound portobello mushrooms ; medium dice
• 1/2 cup dry white wine
• 4 cloves garlic ; minced
• 1 (14-ounce) can artichokes (packed in water) ; drained and coarsely chopped
• Salt and pepper
• 1 pound coarsely chopped spinach
• 1/4 cup (1/2 stick) butter
• 1/4 cup flour
• 4 1/2 cups milk
• 1 1/2 cups grated Parmesan cheese
• 1 (14-ounce) can diced tomatoes ; drained
• Ground nutmeg
• 1 (9-ounce) box oven-ready lasagne sheets (no-boil style)
• 1 pound grated whole milk mozzarella

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