First, you will need to make the White Sauce. You can buy already made. Jars of Alfredo sauce work perfectly. You can follow this first set of instructions:
1. Make a 'roux'. Whisk together 1/4 cup of melted butter, 1/2 cup of flour, granulated garlic, ground white pepper, and salt. Cook in skillet on low heat until sandy texture and color. Stirring and mixing constantly.
2. Sauce. Heat the 2 cups of milk over low heat in a heavy bottomed pan until simmering and add the roux. Add 3 tbsp of Parmesan cheese and cook, stirring until thick like a cheese sauce.
1 Sauté vegetables
Heat oil over low heat in large sauté pan. Sauté onion and garlic for 1 minute. Add zucchini and squash and sauté for 2 minutes. Remove zucchini and squash from pan with slotted spoon and place in large bowl. Add green peppers and mushrooms to pan. Sauté for 2 minutes. Remove from pan with slotted spoon and place in bowl with other sautéed vegetables.
2 Cook carrots. Add carrots and vegetable stock to pan. Bring to boil. Cover, reduce heat, and simmer until carrots are tender. Transfer carrots and remaining vegetable stock to bowl with other cooked vegetables. Add parsley to cooked vegetables. Stir well to combine.
3 Assemble. Assemble lasagna in 4-inch deep lasagna or square shaped pan. Layer ingredients from bottom to top alternating as follows:
Assemble Base: 2 oz. tomato sauce, 1 lasagna layer (3-4 pieces), 1/2 cup white sauce, 2 1/2 cup vegetable mixture, 8 oz Mozzarella.
Repeat Layering until ingredients are used up. TOP THE LASAGNA with the last 4 oz mozzarella and 2 tbsp parmesan cheese.
Bake at 375 degrees F for one hour or until cheese has melted and the internal temperature has reached 145 degrees. Remove lasagna from oven and let it sit for 10 minutes. Cut 2" x 2" portions which should yield 8-10 portions depending on the pan.
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