Preheat your oven to 375 degrees. Boil the noodles according to the directions on the package, drain, and rinse with cold water to ensure they do not stick together. Then to cook the spinach, place it in boiling water for 2 minutes. Remove from the heat, drain, and let cool. Once cooled, roughly chop the spinach and using your hands, squeeze any remaining water out of the leaves.

Now, I like to use dried mushrooms in this dish as I think they lend a certain depth of flavor to the lasagna. However, you can skip this step and look at the next paragraph. To use the dried shrooms, put them in a micro-safe dish along with the white wine and cook on high power for 4 minutes. When cool enough to handle, drain them (reserving the liquid) and roughly chop them to add to the other shrooms.

Okay, sauté the onion and garlic in the vegetable broth until the onion is soft and the garlic becomes fragrant (about 3-5 minutes). If you used the dried mushrooms, use the reserved liquid instead of the vegetable broth for sautéing. Now, add your mushrooms (and dried mushrooms) and cook them until most of the moisture has been cooked out (about 5-7 minutes). Then add your herbs and spices and white wine. Cook this mixture until the wine has been absorbed. Season to your taste with salt and pepper.

To make the ricotta, place all of the ingredients into a food processor to high speed blender. Puree the mix until you have a smooth and creamy paste. Then in a sauce pan, prepare the ingredients for the white sauce. First, whisk the flour into your rice milk ensuring there will be no clumps. Now add the beans and bring the liquid slowly to a boil over medium heat. Reduce to a simmer and cook for another 3-5 minutes. Using an immersion blender, or in batches with a food processor, puree all the beans in the liquid. Return the liquid to the heat and simmer another 5-7 minutes or until the sauce is thick and creamy (think Ranch dressing).

Working in layers using a large lasagna pan, pour some sauce, then noodles, then mushrooms, then noodles, then spinach, then ricotta, then spinach, then noodles, then mushrooms, then noodles, then sauce, and finish with bread crumbs. Cover your dish with foil and bake for 45 minutes. Remove the foil and bake another 15 minutes or until browned on top and bubbling. Take out of the oven and cool for 10-15 minutes before serving.