Vegan White Lasagna with Tofu Bechamel and Balsamic Mushrooms

For the mushrooms:

• 1 tablespoon vegan butter or extra virgin olive oil
• 3 cloves garlic minced
• 1/4 cup chopped white onion
• 15-20 baby Bella mushrooms sliced
• 1/4 teaspoon pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons white wine or use 1 tablespoon balsamic vinegar
• 1/8 teaspoon salt

For the sauce and noodles:

• 2 cups broth
• 1 tablespoon nutritional yeast or use 2 teaspoons miso
• 1/2 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/4 teaspoon prepared mustard or use ground mustard
• 6 no-boil lasagna noodles broken or 5 regular broken into pieces, or use 4-5 oz flat style pasta
• 5 ounces firm tofu (see notes for substitute)
• 1/2 cup non-dairy milk unsweetened almond , soy, oat or cashew milk
• 1 teaspoon flour or use cornstarch for gluten-free
• 1/2 teaspoon salt
• 2-3 tablespoons of vegan parmesan

For garnish:

• pepper flakes or fresh parsley