Sauté the garlic, leek and zucchini

• In a large pan over medium heat, sauté the garlic in butter for 1 min.
• Add the leeks and sauté for 2-3 mins.
• Add the zucchini and sauté for 2-3 more mins.

Add the frozen vegetables and seasonings

• Add the frozen chopped spinach, frozen chopped broccoli, salt, pepper and oregano.
• Sauté until the veggies are tender and most of the liquid has evaporated.
• Set aside.

Make the roux

• In a pot over medium heat, melt the butter.
• Add the flour and cook, whisking constantly, for 1 minute.

Whisk in the milk

• Gradually pour in the milk, about 1/2 cup at a time, whisking so the milk is fully incorporated before adding more.

Thicken and season the béchamel

• Turn the heat up to medium high and keep whisking until the sauce bubbles and has thickened slightly.
• Add the kosher salt, pepper, nutmeg, cayenne and parmesan.
• Turn off the heat.

Start layering the lasagna

• In a 9x13 inch dish, spread a thin layer of white sauce and top with a layer of no-boil noodles.
• Add half the veggie mixture, then top with parmesan and white sauce.
• Add another layer of no-boil noodles.

Finish the layers

• Add the remaining veggie mixture with parmesan and white sauce.
• Add one more layer of noodles.
• Top with parmesan, mozzarella and fresh basil.

Bake the lasagna

• Cover with foil and bake for 50 minutes, or according to the noodle package directions.
• Uncover and bake for 15 more minutes until golden brown and bubbly.
• Optionally broil the top for a couple of minutes for more browning.

Rest and serve

• Let the lasagna set for 5 minutes before serving.