1 cup sliced green onions and tops 3 cloves garlic, pressed 5 tablespoons olive oil, divided 3 tablespoons all-purpose flour 1 carton (32 oz.) Pearl Unsweetened Organic Soymilk (4 cups) 3/4 teaspoon salt, divided 1/2 teaspoon black pepper 1 pound imitation crabmeat, broken into small chunks 1/2 pound lasagna noodles, cooked Nonstick cooking spray 1 (16 oz.) package frozen cut leaf spinach, thawed and squeezed dry 3/4 cup Kikkoman Panko Bread Crumbs or Whole Wheat Panko
Sauté green onions and garlic in 3 Tbsp. hot oil in medium-size saucepan over medium-high heat 1 minute.
Sprinkle in flour; cook, stirring, until bubbly. Gradually stir in soymilk, 1/2 teaspoon salt and pepper. Cook, stirring frequently, until sauce thickens (do not boil). Remove from heat; stir in crabmeat.
Arrange 1/3 of lasagna noodles in single layer on bottom of 13x9-inch baking pan sprayed with cooking spray. Top with 1/2 of spinach and 1-1/4 cups sauce mixture. Repeat layers. Top with remaining noodles and sauce mixture.
Cover with foil and bake in 350°F oven 30 minutes, or until bubbly.
Remove from oven; discard foil. Preheat broiler. Meanwhile, combine bread crumbs, remaining 2 Tbsp. olive oil and 1/4 teaspoon salt; sprinkle evenly over lasagna.