Cook noodles according to package directions. Drain noodles; rinse with cold water. Drain well.
Preheat oven to 375 degree F. Meanwhile, in a large skillet cook mushrooms and garlic in olive oil until mushrooms are tender. Add spinach; cook and stir 1 to 2 minutes or just until spinach wilts. Drain off excess liquid.
Spread 1/2 cup of the Bechamel Sauce in the bottom of a 3-quart rectangular baking dish. Arrange 3 noodles over sauce. Layer 1/3 of the the mushroom mixture, 1/3 of the ham, 1/2 cup Bechamel Sauce, and 1/3 cup Parmesan cheese. Repeat layers twice. Top with remaining noodles and remaining sauce. Bake, covered, for 35 minutes or until heated through. Uncover and top with remaining cheese. Let stand 10 minutes before serving. Makes 8 servings.
In a medium saucepan melt butter or margarine over medium-high heat. Add chopped shallots; cook and stir for 1 minute. Stir in all-purpose flour. Stirring constantly, gradually add milk and whipping cream, half-and-half or light cream. Cook and stir over medium heat until slightly thickened and bubbly. Makes about 2-1/4 cups sauce.