I pretty much just made this one up. It is a vegetable lasgna with a white sauce instead of tomato sauce. It is not vegan because it has some parmesan cheese, but it is pretty lowfat.
1 clove garlic (or 1/4 tsp garlic powder)
1/2 c cup chopped onion
8 oz mushrooms
2 cup plain soy milk (or other unsweetened nutmilk)
3 Tbsp flour
1 tsp salt
1/2 tsp italian seasoning blend (or 1/4 tsp oregano, 1/4 tsp basil)
1 package italian vegetables
1 cup fresh spinach, chopped.
parmesan cheese to sprinkle on top
Cook the noodles according to package instructions. Spray a 9X9 or 8X10 pan with cooking spray. Preheat the oven to 350 degrees.
In a skillet, sautee garlic, onion and musthrooms until softened. Add the spinach and sautee another minute to wilt. Set aside
In a sauce pan mix soy milk and flour until blended. Add salt, pepper, and italian seasoning. Heat on medium, stirring frequently, until the sauce starts to thicken. Remove from heat.
Cook the italian vegetables according to package instructions.
To assemble the lasgna, place 1/2 cup of sauce in the bottom of the pan. Trim lasagna noodles to the proper length, and put down as a layer. Sprinkle 1/2 of onion mixture and 1/2 of italian vegetables as a layer. Pour 1/2 cup sauce. Add another layer of lasagna, vegetables and sauce. Add a top layer of pasta and the rest of the sauce. Sprinkle with parmesan cheese. Bake for 30 minutes.
