Thinly slice the onions and sauté them with salt, pepper, and turmeric until completely golden brown.

Add the crushed garlic and continue sautéing until fragrant.

Add the spinach and cook until most of its moisture has evaporated.

Stir in the sliced mushrooms and lemon juice, then continue cooking until most of the liquid released by the mushrooms has evaporated.

Add the cream cheese, double cream, and milk. Stir well and cook until the mixture becomes thick and creamy, then remove from the heat.

Prepare the lasagna sheets in boiling water according to the package instructions.

In a baking dish, arrange alternating layers of lasagna sheets, the creamy spinach and mushroom mixture, and mozzarella cheese. Repeat the layers until all the ingredients are used. Finish with a final layer of lasagna sheets topped with a generous amount of mozzarella cheese.

1. Bake in a preheated oven at 180°C (356°F) until the cheese on top has melted and turned beautifully golden brown.