Bechamel Sauce Mix
Set the oven to 180 degrees and run it.
Boil 1 liter of water.
Melt the butter in the pot and fry the noodles for 2 – 3 minutes to get the color.
Pour the water you boiled over the noodles. Water will be 1 finger high on the noodles. On high heat, boil the lid open, until the noodles soften. Then drain.
In the meantime, cut the spinach in the finger thickness. Cut the onions into small cubes. Cut the mushrooms randomly. Grate the kashar.
Add 1 tbsp olive oil to the pan. When the oil warms up over medium heat, sauté the onions for 2 minutes. Add the mushrooms and sauté for one minute. Add the spinach and sauté for 3-4 minutes. Adjust the salt-pepper and add the garlic powder. Stir 1-2 times and take the pan aside.
Take a small pot. Add milk and béchamel sauce mix into it. On medium heat, stirring for 5-6 minutes, cook it until it becomes a thick sauce.
Lubricate the base of the ovenware with 1 dessert spoon of olive oil (you may need to use more according to the size of the ovenware). Distribute all noodles to the base of container.
Distribute half of the bechamel sauce evenly over the noodles.
Distribute the entire spinach mixture on top. Distribute the rest of the bechamel sauce to the top floor. Finally, distribute the grated kashar on top and place it in the oven.
Bake for 8-10 minutes until it turns golden brown.