Heat a skillet over medium heat then add butter with onions and cook for about 8 mins, or until onions start to look translucent.

Add in the garlic, thyme, salt and pepper and continue to cook until onions turn a golden color.

Add the balsamic vinegar or red wine and mix well, continue to cook until onions begin to caramelize. Remove ¾ of this mixture and save to use as garnish later.

Add in the mushrooms and mix well, continue to cook for 1-2 minutes.

Meanwhile make your white sauce - blend all ingredients together until smooth. Add the white sauce to the onion skillet and mix.

Add in the broken pieces of lasagna sheets and 2 cups of broth, press down the sheets so they are completely submerged under the broth completely.

Cover the skillet and cook for 12-15 minutes or until lasagna sheets are cooked - make sure to check for doneness and make sure to stir once in between so mixture doesn’t burn on the bottom. Reduce the heat if the mixture starts to stick to the bottom. You can also add in more water if the mixture has thickened too much.

Once the lasagna sheets are cooked, taste and adjust salt and flavor, mix in the spinach and stir. Remove from heat and cover, let sit for 3 minutes to allow spinach to wilt.

Top this with the reserved caramelized onion mixture, some red pepper flakes (optional) and serve warm. Serve with garlic bread or any side dish of choice.