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   We wanted to do a white vegetable lasagna and weren't thrilled with ones we'd tasted before or with some of the recipes we found, so we decided to make our own. The flavor profile we set out to make was like a loaded white pizza with extra cheese. we're happy with how it came out. Nothing is difficult to do, but there are quite a few steps so it takes a while to make. We thought the results are worth the trouble.
                     Our Vegetable Lasagna
                                Carol and Bill
1/2 each green and red bell peppers       1 med. onion
1 pkg sliced mushrooms   1 pkg baby spinach
2-4 Tbs Italian bread crumbs
olive or vegetable oil    lasagna noodles   
cottage cheese or ricotta    1 large raw tomato
bulk and grated or sliced mozzarella
Bechamel Sauce:
1 cup whole milk    2 Tbs flour    2 Tbs butter
1/2 cup grated parmesan     1 clove garlic
salt and pepper

Instructions

First boil lasagna noodles to desired softness or soak oven-ready ones in boiling water. 

Then cook vegetables (excluding tomato) to desired tenderness. They won't cook much in the oven.

Next make the bechamel sauce. Start sauteeing the minced garlic in the butter until tan. Add flour and cook until tan. Slowly add milk whisking constantly until smooth. Add parmesan, salt, and pepper. Cook until it thickens. This is the main source of flavoring.

Spray or wipe loaf pan with olive oil. Add in the following order:

Bechamel, noodle,

Vegetable layer - spread raw tomato on top, sprinkle with bread crumbs.

Cottage Cheese/Ricotta

Noodle, bechamel, mozzarella, noodle

Vegetable layer - spread raw tomato on top, sprinkle with bread crumbs.

Cottage Cheese/Ricotta

Noodle, bechamel, grated or sliced mozzarella

Bake until warmed through (140F in middle) at 325F. Everything was already cooked. If top is browning too much cover with foil.