Method

1. Preheat oven to 375 °F (190 °C).
2. Cook pasta according to cooking instructions on package, until al dente.
3. Drain the boiling water out of the pasta. Transfer the pasta into a large bowl and fill with cold water until the pasta is completely covered.
4. Prepare the sauce in a medium saucepot. Over medium heat, bring to simmer 2 ½ cups (625 ml) milk and butter.
5. Whisk flour into remaining 1 cup (250 ml) milk; gradually whisk into saucepot. Whisk constantly until sauce thickens.
6. Add garlic, basil, salt and pepper. Mix well. Remove from heat and set aside.
7. Into a greased 9 x 13-inch dish, evenly spread 1 cup (250 ml) of sauce.
8. Cover with 4 lasagna noodles, and top with thin layers of zucchini, onion slices and bell pepper strips.
9. Evenly distribute 1/3 of Canadian Ricotta cheese and sprinkle with 1/3 of each Mozzarella and Parmesan cheese.
10. Starting with pasta noodles, repeat layers twice with the final top layer being vegetables, Ricotta and Parmesan Cheese only.
11. Top with remaining sauce (approximately 2 1/2 cups / 625 mL) and sprinkle with remaining 1 cup of Mozzarella cheese.
12. Cover loosely with foil and bake 45 minutes.
13. Uncover and bake 5-10 minutes, until heated through and bubbly.
14. Remove from oven and let stand 10 minutes before serving.