Goth Lasagna

Preheat oven to 175°C (350°F).

Prepare the mushroom filling: Sauté minced garlic in olive oil until fragrant. Add sliced mushrooms and cook until softened and browned.

Stir in chopped spinach and cook until wilted. Season with salt and pepper.

In a bowl, combine ricotta cheese, grated Parmesan cheese, egg, and nutmeg. Mix well and add to the mushroom and spinach mixture. Set aside.

Make the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux.

Gradually whisk in milk until smooth. Simmer, stirring constantly, until the sauce thickens.

Stir in activated charcoal powder, salt, and white pepper. Remove from heat.

Assemble the lasagna: Spread a thin layer of béchamel sauce in the bottom of a baking dish.

Layer with black pasta sheets, mushroom filling, and more béchamel sauce. Repeat layers until all ingredients are used, ending with a layer of béchamel sauce.

Garnish with black olive slices and a dusting of activated charcoal.

Bake for 45-50 minutes, or until bubbly and golden brown.