Preheat oven to 375°F. Heat 1 tablespoon oil in a large skillet over medium heat. Add garlic, leeks and salt and cook, stirring occasionally, until golden, 5 to 6 minutes. Set leeks aside and wipe out skillet. Cook your diced mushrooms.
Slice eggplant into 1/4 inch thickness. Coat pan with olive oil and brown eggplant. Blot with a paper towel afterward to soak up any excess oil.
Cook noodles according directions on package, then drain and set aside.
For the sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 30 seconds. Slowly whisk in milk until combined well. Reduce heat and simmer, stirring occasionally, until thickened, 4 to 5 minutes. Add 2 tablespoons of parmesan cheese, goat cheese, salt and pepper, and reserved leeks and remove from heat. Stir just until cheese melts, then set sauce aside.
Spray an 8-inch square baking pan with cooking spray and spread 1/4 cup of the sauce on bottom of pan. Top with 3 noodles, then layer with eggplant slices and minced pre-cooked mushrooms mozzarella/goat. Repeat until all layers are complete and top with remaining parmesan cheese.
Cover with foil and bake for 30 minutes, then uncover and bake for 5 minutes more. Set lasagna aside to let rest for 5 minutes, then slice and serve.
Modified from Whole Foods Recipe: http://www.wholefoodsmarket.com/recipes/201