Spinach Vegetable Lasagna

In a large saucepan, melt butter. Stir in flour until smooth.

Add 2-1/2 cups milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Remove from the heat. Stir in 1-1/2 cups Parmesan cheese, mustard, 1/4 teaspoon salt and hot pepper sauce; set aside.

In a large nonstick skillet, saute the mushrooms, onions, carrots and garlic in oil until tender. Stir in spinach and remaining salt. Cook and stir for 2 minutes or until spinach is wilted; drain.

Remove from the heat; stir in 1-1/2 cups cheese sauce.

Combine the remaining cheese sauce and milk.

Spread half of the cheese sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles and half the vegetable mixture; repeat. Top with remaining noodles and cheese sauce.

Sprinkle with remaining cheese.

Bake, uncovered, at 375° for 25-30 minutes or until heated through.

Let stand for 10 minutes before cutting.