I think this one is from a Rachel Ray Cookbook with a few modification.
Olive oil for cooking
2 lbs. of soysage crumbles
1 lb. sliced mushrooms
Salt and peps
4 Tbsp. butter
4 Tbsp. flour
1.5 c. skim milk
2 c. veggie stock
A bunch of baby spinach leaves
1 box of lasagna noodles
4 c. provolone, mozzarella or other mixed up Italian cheeses
Fresh basil leaves
Cook soysage in olive oil until crumbly and happy (carnivores can use real snausage). Add the mushrooms and cook 'til they look happy. Season to taste and set aside.
MULTITASK - while cooking the above, melt butter in a sauce pot and sprinkle the flour in there, stirring so you don't get lumpy. Add milk and stock and whisk into a frenzy - okay, just so it is well blended and unlumpy until boiling, then simmer until it thickens - 3 minutes or so.
Dump some sauce in a lasagna pan (13x9). Throw some baby spinach on top in a layer. Layer some noodles on top. Layer on the soysage and mushrooms. Layer on more spinach, then sauce, then some cheese. You'll be able to make 3 sets of layers, I think. I like the top layer to be cheese.
Cover with foil, bake at 350 for 30 minutes, then remove the foil and bake for another 15 minutes or til melty and bubbly and pretty. Add the basil leaves as soon as it comes out of the oven.
Will I make it again? Yes, but. I feel that lasagna needs something red in it - peppers, tomatoes, i dunno. The boys liked it, as did I, but, I have a mental block against red-free lasagna. - Next time, either peppers and/or tomatoes must be here for me.