Heat oil in a large skillet over medium heat. When oil is hot add zucchini. Add a dash of oregano, basil, garlic powder and pepper. Sauté for 5 –7 minutes. Place zucchini in a dish, but do not rinse out the pan.
Reheat the remaining oil in the large skillet adding a little more if necessary. When oil is hot add broccoli, carrots, onions, bell peppers, and garlic. Add a several dashes of oregano, basil, and pepper. Sauté for 6 - 8 minutes; set aside.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 10 minutes or until al dente; drain.
Melt butter in a medium saucepan. Stir in flour (or cornstarch) then gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in ½ cup Parmesan cheese and add a dash or two of pepper. cook for 1 minute or until cheese is melted. Remove from heat; stir in spinach. Reserve ½ cup spinach mixture for the topping.
In a small bowl combine cottage and ricotta cheeses; stir well.
Preheat the oven to 375 degrees and coat a 9 x 13 pan with a light coat of oil.
Spread about ½ cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, zucchini, 2 cups of mozzarella cheese, vegetables, spinach mixture, and end with another layer of noodles. Top with reserved spinach mixture, a layer of tomatoes, basil, 1 - 2 cups mozzarella cheese and ½ cup parmesan cheese.
Bake at 375 degrees for 30 – 40 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=340