Make white sauce:
In a 4-cup measuring cup or similar-sized glass container, melt butter in microwave.
Stir in flour all at once and, with wire whisk, make into a smooth paste.
Add salt.
Still stirring, whisk in milk a bit at a time until all is smooth again.
Return to microwave and heat for 1 minute at HI. Remove, whisk well, return to microwave and repeat until mixture is thick and smooth. It usually takes my microwave about 4-5 minutes for this. Set aside.
Salt the eggplant slices well and let stand while you prepare the veggie sauce.
In a large frying pan, heat olive oil over medium heat. Add onions and mushrooms and cook, stirring, 5 minutes or until onions are softened and mushrooms have given up their juices (do not let them brown).
Add garlic, carrot and zucchini and cook, stirring, another 5 minutes or until all vegetables are softened.
Pour in red wine and cook, stirring, until evaporated, but do not let vegetables brown.
Add pasta sauce, spices, sugar and garlic salt; stir well, heat through and turn heat to low. Keep barely simmering during the next steps, giving a stir now and then.
Spray a deep 9x9" pan with non-stick cooking spray, or grease well.
Drain eggplant slices well in a colander. Place in single layer on dinner plate (you will have to do this twice) and cook, uncovered, in microwave 2-3 minutes for each plateful. Drain again if necessary.
Cover bottom of pan with uncooked lasagna leaves, breaking where necessary to cover, but leaving a little room for expansion.
Cover this with half the eggplant slices, half the sauce, and half of both cheeses. Repeat.
Cover all with white sauce, being certain to smooth white sauce to the edges of the pan to cover everything.
Sprinkle evenly with Parmesan and let lasagna stand 1/2 hour before baking.
(At this point, the lasagna can be cooled, covered and kept in the fridge up to 3 days before baking; just add 15-20 minutes to the baking time.)
Bake in a preheated 350°F/175°C/gas mark 4 oven for 45-60 minutes, depending upon your oven, or until browned and bubbly.
Allow to stand 10 minutes before cutting and serving to raves, even from people who were CERTAIN they would miss the meat!
