Cook meat in a skillet over medium heat, stirring occasionally until no longer pink; drain. Mix in pasta sauce and set aside.
Meanwhile, cook and drain noodles according to package directions. Arrange noodles in a single layer on a clean dish towel and set aside.
Drain and rinse beans and place in a blender or food processor. Add eggs, oregano and salt and pepper, to taste. Blend until mixture is smooth, adding a little bit of water if necessary. Set aside.
Prepare white sauce by heating oil in a saucepan over medium heat. Whisk in flour, salt and pepper. Slowly whisk in rice milk. Boil one minute, stirring constantly. Season with additional salt and pepper, if necessary. (If you like, add a pinch of nutmeg. It goes well with the spinach.)
To assemble the lasagna, spread 1 cup pasta sauce in a 9x13 baking dish that''s been coated with cooking spray. Top with four noodles. Spread with half the bean mixture. Sprinkle with half the spinach. Then one-third of the remaining pasta sauce. Top with four more noodles. Repeat. Top the last of the noodles with the remaining pasta sauce and then pour the white sauce on top of the red sauce.
Cover with foil and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting. (It''s tempting but don''t skip this step, the standing will help the lasagna hold together.)
Tip: The bean mixture will firm up in the baking process, however, if it seems too thin after you blend it, you can thicken it slightly with a tablespoon or two of MSPI-friendly bread crumbs.
