1. Preheat the oven to 375°F (190°C). Cook pasta according to cooking instructions on the package until al dente. Drain the boiling water out of the pasta. Transfer the pasta to a large bowl and fill it with cold water until the pasta is completely covered.
2. Prepare the sauce in a medium saucepot. Over medium heat, bring to simmer 2 ½ cups (625 mL) of milk and butter. Whisk flour into remaining 1 cup (250 mL) milk; gradually whisk into saucepot. Whisk constantly until the sauce thickens. Add garlic, basil, salt, and pepper. Mix well. Remove from heat and set aside.
3. Into a greased 9 x 13″ dish, evenly spread 1 cup (250 mL) of sauce. Cover with 4 lasagna noodles, and top with thin layers of zucchini, onion slices, and bell pepper strips. Evenly distribute 1/3 of Canadian Ricotta cheese and sprinkle with 1/3 of each Mozzarella and Parmesan cheese. Starting with pasta noodles, repeat layers twice, with the final top layer consisting of only vegetables, Ricotta, and Parmesan Cheese. Top with remaining sauce (approximately 2 1/2 cups / 625 mL) and sprinkle with the remaining 1 cup of Mozzarella cheese. Cover loosely with foil and bake for 45 minutes. Uncover and bake 5-10 minutes, until heated through and bubbling. Remove from oven and let stand 10 minutes before serving.
Recipe adapted from Dairy Farmers of Canada, dairygoodness.ca.