1-Preheat oven and prepare vegetables: Begin by preheating your oven to 375 degrees F and preparing your vegetables for the filling.

2-Cook vegetables: First, in a large skillet, warm olive oil over medium heat and cook the diced yellow onion for a few minutes. Add the minced garlic and broccoli florets, stirring until the broccoli brightens in color. Next, incorporate the cremini mushrooms and chopped zucchini, cooking until they become tender and any excess moisture reduces.

3-Season and add greens and beans: Season the mixture with salt, black pepper, and red pepper flakes for a bit of heat. Stir in the loosely packed chopped baby spinach and the drained navy beans from the 15-ounce can, letting it cook until the spinach wilts. While that’s happening, boil the 9 to 12 lasagna noodles in salted water as per the package instructions until they’re al dente, then drain and rinse them.

4-Make the white sauce: For the white sauce, melt butter in a pan and whisk in all-purpose flour to form a base. Slowly add whole milk while whisking to avoid lumps, then mix in garlic powder, onion powder, dried parsley, dried basil, dried oregano, salt, and black pepper. Cook until the sauce thickens and becomes creamy, then remove from heat and stir in grated parmesan cheese.

5-Assemble and bake the lasagna: To assemble, spread some white sauce on the bottom of a baking dish. Add a layer of lasagna noodles, followed by whole milk ricotta cheese, half of the vegetable-bean filling, shredded mozzarella cheese, and more white sauce. Repeat the layers, ending with shredded mozzarella and additional parmesan on top. Bake for 30 to 35 minutes until the cheese bubbles and browns, and let it rest for 10 to 20 minutes before serving.