Preheat oven to 375 degrees Fahrenheit and coat a 9” pie plate with cooking spray.
In a large nonstick skillet over medium heat, cook the sausage and whites of the green onions, stirring and breaking the sausage up into smaller pieces. While the sausage is cooking (this will take about 6 minutes) in a 4-cup measuring cup, blend the flour with about 1/3 cup of the milk to make a paste. Stir in the remaining milk; set aside.
When the sausage is nicely browned and cooked through, drizzle the tablespoon of olive oil over the top. Pour in the milk mixture and bring everything to a simmer and continue to cook, stirring often, until the gravy is thick enough to coat the back of a spoon (about 2 minutes). Remove from the heat and stir in the pepper and nutmeg; set aside.
In a medium bowl, toss the mozzarella with cheddar and Parmesan cheese. In prepared pie plate, spread about 1/4 cup of the sausage gravy over the bottom.
Top with 2 egglife® wraps (cut one of them in half to completely cover the bottom). Spread 1/3 of the gravy over the wraps then spread half of the spinach on top and sprinkle with 1/3 of the green part of the green onions, and 1/3 of the cheese mixture.
Repeat step #5 with 2 egglife® wraps, half of the remaining gravy, the rest of the spinach, half of the remaining green onions and cheese mixture. Finish the lasagna with the last 2 egglife® wraps, the gravy, and cheese (save the remaining green onion for serving).
Cover pie plate with foil, bake about 30 minutes. Uncover the pie plate and bake until top is lightly browned (about 10 minutes). Top with remaining green onions and parsley and a sprinkle of white or black pepper. Let lasagna rest for 10 minutes then serve!
Per serving: Calories 280, Protein 25 g, Carbohydrate 11 g, Fiber 2 g, Fat 15 g, Saturated Fat 6 g, Monounsaturated Fat 4 g, Polyunsaturated 2 g, Cholesterol 58 mg, Sodium 634 mg