CHEESE SAUCE:

1/2 c. butter
2 3/4 c. milk, divided
3 tbsp. Dijon style mustard
1/4 tsp. salt (opt.)
1/2 c. all purpose or brown flour
2 1/4 c. grated Parmesan cheese, divided
1/2 tsp. hot pepper sauce

In medium saucepan, melt butter; blend in flour. Gradually add milk; cook over medium heat, stirring constantly, until sauce boils and thickens. Add 2 cups Parmesan cheese, cook until mixture is smooth. Stir in mustard, hot pepper sauce and salt. Set aside.

VEGETABLE FILLING:

1 tbsp. vegetable oil
2 med. onions, chopped
1 lb. fresh spinach, washed & trimmed or 1 pkg. frozen spinach
1/2 lb. fresh mushrooms, sliced
4 cloves garlic, minced
2 c. coarsely chopped carrots
6 lasagna noodles, cooked & drained

In large saucepan heat oil; saute mushrooms, onions and garlic until tender. Tear spinach into bite sized pieces. Add spinach and carrots to saucepan. Cook 2 to 3 minutes until spinach is tender. Drain vegetables. Stir 1 1/2 cups cheese sauce into spinach mixture. Add 1/4 cup milk to cheese sauce remaining in pan.

To assemble the dish, grease a 13"x9" baking dish. Pour half of cheese sauce into dish. Arrange 3 noodles in dish over sauce. Spread half the spinach mixture over the noodles. Repeat layering once more. Spoon remaining sauce over top. Sprinkle 1/4 cup Parmesan cheese over sauce. Bake in 375 degree oven for 25 minutes. Let stand 10 to 15 minutes before serving.