Vegetable Lasagna

I pretty much just made this one up. It is a vegetable lasagna with a white sauce instead of tomato sauce. It is not vegan because it has some parmesan cheese, but it is pretty low-fat.

6 wide lasagna noodles (I suggest wheat)
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 nut-milk)
3 Tbsp flour
1 tsp salt

1/4 tsp pepper
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 mushrooms until softened.  Add the spinach and sauté another minute to wilt. Set aside

In a saucepan 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 lasagna, 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.

Variation: If you want a tomato based sauce, substitute 1 cup of prepared spaghetti sauce for 1 cup of the soy milk sauce.  Layer the tomato sauce and soy sauce when constructing the casserole.  The soy milk sauce acts as the "cheese" layer balancing out the acid of the spaghetti sauce.