Begin by heating 2 tablespoons of neutral oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for about 4 minutes until translucent. Stir in 4 minced garlic cloves and cook for an additional 2 minutes.

Sprinkle in 3 tablespoons of all-purpose flour, stirring constantly for 1 minute. This helps thicken your sauce.

Pour in 2 cups of vegetable broth while stirring. Add 7 ounces of broken lasagna noodles and 2 cups of dairy-free milk, mixing thoroughly. Bring to a gentle boil.

Incorporate 1.5 tablespoons of Italian seasoning, 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Optionally, add 0.5 teaspoon of garlic powder. Reduce heat to low and let it simmer uncovered for 7-8 minutes, stirring frequently.

Once the pasta is nearly tender, mix in 8 ounces of sliced white mushrooms and 1 cup of cooked white beans. Stir in 2 tablespoons of nutritional yeast and cook for an additional 3-4 minutes.

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