1-Start by chopping the veggies and warming 1 tablespoon olive oil in a large skillet over medium heat. Cook 1 diced yellow onion for a few minutes, then add 3 minced garlic cloves and 2 cups chopped broccoli florets, stirring until the broccoli brightens. Next, mix in 8 ounces chopped cremini mushrooms and 1 chopped zucchini, cooking for 5 to 7 minutes until tender and most moisture is gone.

2-Building the Layers: Season the mixture with ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes, then stir in 2 cups loosely packed chopped baby spinach and 1 (15-ounce) can navy beans, drained and rinsed, until the spinach wilts. While that’s cooking, boil 9 to 12 lasagna noodles in salted water according to package instructions until al dente, then drain and rinse them.

3-For the white sauce, melt 4 tablespoons butter in a pot over medium heat, whisk in ½ cup all-purpose flour, and slowly add 3.5 cups whole milk while stirring. Include ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried parsley, ½ teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Cook until thickened, then stir in ¼ cup grated parmesan cheese.

4-Now, assemble in a 13×9 baking dish: Spread about ½ cup white sauce on the bottom, add a layer of noodles, ¾ cup whole milk ricotta cheese, half the vegetable mixture, 1 cup shredded mozzarella cheese, and 1 cup white sauce. Repeat once more, finishing with noodles, ½ cup shredded mozzarella cheese, and ½ cup grated parmesan cheese. Bake for 30 to 35 minutes until bubbly, and let it rest for 10 to 20 minutes before serving.