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1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
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2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. (I use no bake noodles to save time)
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3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini, mushrooms and garlic. Saute for 7 minutes or until tender; set aside.
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4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup parmesan cheese, 1/4 cup romano cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1 cup spinach mixture.
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5. In a small bowl combine cottage and ricotta cheeses; stir well.
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6. Spread about 3/4 cup of spinach mixture in the bottom of the prepared pan (enough to evenly cover bottom). Layer noodles, ricotta mixture and marinara, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with marinara, reserved spinach mixture, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and 1/4 cup romano cheese.
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7. Bake in preheated oven for 45-60 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
