Heat oil in a large skillet over medium heat. When oil is hot add zucchini. Add a 1/4 teaspoon each of oregano, basil, garlic powder, salt, and pepper. Sauté for 5 –7 minutes. Place zucchini on a plate, but do not rinse out the pan.

Reheat the remaining 1 tablespoon of 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 1/4 teaspoon each of oregano, basil, garlic powder, salt, 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 1/2 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 1/2 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 1/2 cup of spinach mixture in the bottom of the prepared pan.

Place 3- 4 lasagna noodles on top of the spinach mixture.

Spoon ricotta mixture on top of the noodles.

Layer zucchini on top of ricotta mixture.

Sprinkle 2 cups of mozzarella cheese over the zucchini.

Layer the broccoli and carrots over the cheese.

Spread another 1/2 cup of the spinach mixture over the vegetables.

Lay another 3-4 lasagna noodles over the spinach mixture.

Top the noodles with the reserved spinach mixture.

Layer the sliced tomatoes over the spinach mixture.

Sprinkle the shredded basil  1 - 2 cups mozzarella cheese and 1/2 cup parmesan cheese over the top of the tomatoes.

Bake at 375 degrees for 30 – 40 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving