Preparation

1. Preheat oven to 400°.
2. Toss peppers, sliced onions, zucchini and mushrooms with 2 tablespoons olive oil and a few pinches salt.
3. Divide vegetables between 2 baking sheets and bake 20 minutes or until they begin to color.
4. Allow vegetables to cool, add chopped tomatoes and set aside.
5. To make sauce, melt butter in a 2-quart saucepan over medium low heat.
6. Add minced onion and cook 2 minutes, then add garlic and cook 2 more minutes.
7. Stir in the flour and cook, stirring, 2 minutes (mixture will be very lumpy).
8. Whisk in 1/2 cup milk and stir to dissolve the lumps of flour.
9. Whisk in the remaining 2-1/2 cups of milk.
10. Raise heat to medium and continue cooking, stirring constantly, until sauce thickens and looks like cream.
11. Add 1 teaspoon salt, the pepper and nutmeg. Set aside to cool.
12. To prepare ricotta mixture, combine fresh ricotta, egg white, 1/4 cup Parmesan, Italian herb seasoning and 1/2 teaspoon salt. Set aside.
13. To make lasagna, reduce oven temperature to 375°. Lightly oil a 9" x 13" lasagna pan, spread 1 cup of sauce over bottom of pan, then drizzle 2 tablespoons of water over the sauce.
14. Add a layer of no-bake noodles (you may have to break pieces to fill in the spaces).
15. Spread half of veggie mixture over noodles and sprinkle with 1 cup mozzarella.
16. Add another layer of noodles, spread on ricotta and drizzle on 1/2 cup of sauce.
17. Add the last layer of noodles, top with remaining vegetables, sauce, the remaining mozzarella, the remaining Parmesan and fresh basil. Season with salt and pepper.
18. Cover pan with lightly oiled foil and bake 30 minutes.
19. Remove foil and continue baking for 15 more minutes or until the top is bubbly and brown.
20. Let lasagna cool 10 minutes before serving.