Preheat oven to 375°F and grease a 9x13 baking dish.

In a large dutch oven over medium heat, add the olive oil. Once hot, add onion and cook for 2–3 minutes. Add the garlic and season with salt and pepper.

Add chopped carrots and cook an additional 3–4 minutes. Then stir in zucchini, summer squash, and broccoli. Cook until vegetables are tender. Remove from heat.

To make the sauce: In a saucepan, melt butter. Stir in flour and cook 1 minute. Gradually whisk in milk and bring to a boil, stirring constantly. Cook 2 minutes until thickened. Remove from heat and stir in salt, pepper, Italian seasoning, parmesan, and red pepper flakes.

In a bowl, combine cottage cheese with 1½ cups mozzarella cheese.

To assemble: Spread a thin layer of sauce in the baking dish. Add 3 lasagna noodles. Top with half the veggie mixture, half the cheese mixture, and 1 cup of sauce.

Add 3 more noodles and repeat the layers. Finish with remaining 3 noodles, sauce, ½ cup mozzarella, and ½ cup parmesan.

Cover tightly with foil and bake 25 minutes. Uncover and bake 20–25 minutes more or until top is golden and bubbly.

Let lasagna rest 10 minutes before slicing and serving.