Heat the olive oil in a pot over medium high heat. Add the onions and carrots and cook 8-10 minutes or until softened.
Add the garlic and let cook for 30 seconds to release the flavor stirring frequently.
Add the mushrooms and cook until softened.
Finally, add the tomatoes, tomato sauce, tomato paste, basil, oregano, italian seasoning and crushed red pepper. Cover with a lid, reduce the heat to low and simmer for about 30 minutes.
Taste the sauce and season with salt and pepper as desired.
Heat the olive oil in a large skillet over medium heat. When hot, reduce the heat to low add the flour and stir constantly with a whisk to blend.
Add the milk, nutritional yeast, miso and garlic powder. Stir with a whisk until the sauce is smooth. Cook the bechamel sauce over low heat to thicken the sauce, about 5 minutes. Stir frequently. Taste and add salt and pepper to taste.
Assemble the lasagna
Use a large skillet or flame safe casserole dish for the lasagna.
Spray the bottom and sides with oil.
Cover the bottom of the pan with about 1 cup of mushroom sauce.
Top the layer of mushroom sauce with broken up lasagna noodles in a single layer.
Follow that with tomato sauce followed by 4 tablespoons bechamel sauce.
Repeat twice with layers of broken noodles, mushroom sauce and bechamel.
Top the final layer with the remaining lasagna noodles and mushroom sauce. Reserve the leftover bechamel sauce to add just before serving.
Cook and Serve
Cover with a lid and cook on medium low heat for 25-30 minutes on the stove top or until bubbly in center and lasagna noodles are tender.
Let the lasagna sit for 15-30 minutes before cutting. Top with remaining bechamel sauce and chopped parsley.