Preheat the oven to 375.

Heat the olive oil in a large pan over medium heat. Add the whole garlic clove. Add in the zucchini, asparagus and broccoli and saute until cooked but still crunchy. Add in the tomatoes, season with salt and pepper and cook for 2 additional minutes.

Meanwhile, in medium pot, bring the milk to a boil

In another pot, melt the butter. Whisk in the flour and cook for a minute. Whisk the boiling milk into the mixture and cook, stirring continuously, for 5 minutes. Season with salt and pepper. Add the cheese, reserving some for the top.

Spray a 9x13-inch baking dish with cooking spray. Pour some of the bechemel sauce into the bottom of the pan. Add a layer of lasagne noodles. Add in one third of the vegetables and more of the bechemel. Add another layer of noodles, another one third of the vegetables and more bechemel followed by noodles, the rest of the vegetables and more bechemel. Top off the lasagne with a last layer of noodles and the remaining bechemel. Sprinkle on the reserved cheese.

Bake in the preheated oven for about 30 minutes. Let the lasagne sit for 15 minutes before serving.

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slightly adapted from Barilla