Begin by heating 1 tablespoon of neutral oil in a large pot over medium heat. Once the oil shimmers, add the finely chopped onion and sauté for about 4 minutes, stirring occasionally, until the onion is translucent. Next, add the minced garlic and cook for an additional 2 minutes.

Sprinkle in 3 tablespoons of all-purpose flour, stirring constantly for about 1 minute to eliminate the raw flour taste. Mix until the flour is well incorporated and slightly golden.

Gradually pour in 2 cups of vegetable broth, stirring continuously to avoid clumps. Add 7 ounces of broken lasagna noodles and 2 cups of dairy-free milk, stirring well to ensure everything is combined. The mixture should begin to thicken slightly.

Incorporate 1½ tablespoons of Italian seasoning, 1 teaspoon of salt, and 1 teaspoon of ground black pepper into the pot. Optionally, add ½ teaspoon of garlic powder. Bring to a gentle simmer and cook for 7-8 minutes, stirring frequently.

Once the pasta is nearly tender, fold in 1 cup of cooked white beans and the sliced white mushrooms. Stir in 2 tablespoons of nutritional yeast. Cook for an additional 3-4 minutes until the mushrooms are soft.

Taste and adjust the seasonings as needed. Allow to rest for a few minutes before serving. Garnish with fresh parsley, red pepper flakes, or a drizzle of olive oil.