Spinach Lasagna with Sun-Dried Tomato Sauce

This really good and hearty spinach lasagna
main dish can be prepared ahead,
refrigerated and baked the next day,
in fact its better doing it that way.

Ingredients:
2 tablespoons plus 2 teaspoons olive oil
1 1/2 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup milk
1 cup vegetable stock
2 green onions, sliced
1/2 cup dry-packed sun-dried tomatoes, drained and chopped
10 ounces fresh cremini or shiitake mushrooms, sliced
1 shallot, minced
1 tablespoon chopped fresh flat leaf parsley
1/4 teaspoon salt
6 cups baby spinach leaves, chopped
2 cups fat-free ricotta cheese
3/4 cup grated Parmesan cheese
1 egg white
12 no-boil spinach lasagna sheets, about 7 by 3 1/2 inches
1 tablespoon chopped fresh basil

Directions:
In a saucepan, heat the 2 tablespoons
olive oil over medium-high heat.
Whisk in the flour and cook
for 1 to 2 minutes, stirring constantly.
Add the garlic and continue to whisk
until the garlic is fragrant, about 30 seconds.
Whisk in the soy milk and stock all at once.
Cook and stir until slightly thickened.
Remove from the heat and stir in the
onions and sun-dried tomatoes.
Set the sauce aside.

In a large nonstick frying pan,
heat 1 teaspoon of the olive oil
over medium-high heat.
Add the mushrooms and shallot
and saute until lightly browned.
Stir in the parsley and salt.
Transfer to a bowl and set aside to cool.

In the same pan, heat the remaining
1 teaspoon olive oil over medium-high heat.
Add the spinach and stir quickly until
the spinach is wilted but still bright green.
Remove from the heat. Let cool slightly.

In a large bowl, beat together the ricotta,
1/2 cup of the Parmesan and the egg white.
Stir in the spinach and set aside.

Preheat the oven to 375 F.
Lightly coat a 9-by-13-inch
baking dish with cooking spray.

Spread 1/2 cup of the sauce
in the dish and cover with 3 sheets of the pasta.
Spoon half of the spinach mixture
onto the pasta and spread gently.
Cover with 3 more pasta sheets.
Top with another 1/2 cup of sauce.
Spread the mushroom mixture on top
and cover with another 1/2 cup of sauce,
then another layer of pasta.
Spoon in the remaining spinach filling
and top with the last 3 pasta sheets.
Add the remaining sauce
and the remaining 1/4 cup Parmesan.
Cover loosely with foil and bake for 25 minutes.
Remove the foil and bake until golden,
about 10 minutes longer.
Let stand for 10 minutes before serving.
Garnish with the fresh basil.