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1
Bring a large pot three-fourths full of lightly salted water to a boil. Add the lasagne noodles and cook until al dente, 10-12 minutes or according to the package directions. Meanwhile, fill a bowl with cold water. When the pasta is done, drain and place in a bowl of water to cool. After 5 minutes, drain the pasta again and lay the pieces in a single layer on a baking sheet. Cover with plastic wrap and set aside.
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2
In a small bowl, stir together the ricotta, Parmesan and salt and pepper to taste until mixed. Set aside. In a frying pan over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally until soft, about 10 minutes. Add the zucchini, mushrooms and garlic and continue to cook, stirring occasionally until the vegetables are tender and any moisture has evaporated, 10-12 minutes. Season with salt and pepper. Set aside.
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3
In a saucepan over low heat, melt the butter. Whisk in the flour and cook, stirring for 2 minutes. Gradually whish in the milk and cook, stirring until the sauce is smooth and thickened, 3-4 minutes. Season with salt, pepper and nutmeg. Position a rack in the upper third of the oven and preheat to 375 degrees. Oil a 9x13 in baking dish. Cover the bottom of the baking dish with a layer of lasagne noodles. Spoon one-third of the ricotta mixture over the noodles. Sprinkle one-third of the reserved vegetables over the ricotta layer and then top with one-third of the white sauce. Distribute one-third of the basil leaves evenly over the sauce. Repeat layers twice more, ending with the basil. Sprinkle the cheese evenly over the top. Bake until golden and bubbling around the edges, 30-40 minutes. Let cool briefly, then cut into squares to serve.
