Instructions: Sauce: Melt butter in a saucepan over medium heat. Add flour and cook 2 minutes, stirring constantly. Add onion and garlic; cook 3 minutes. Add warm chicken broth and milk; bring to a boil. Stir in Asiago cheese, salt, black pepper, and red pepper. Cook until cheese melts. Set aside.

Cheese Filling: Mix together ricotta, mozzarella, salt, black pepper, and red pepper in a small bowl.

Vegetable Filling: Heat olive oil in a skillet and saute vegetables with salt, black pepper, and red pepper until vegetables are softened and wilted. Set aside.

Grease a 9x13" glass baking dish and spread 1/3-1/2 of the white sauce in bottom of dish. Layer 3 lasagna noodles over sauce. Spread 1/3 of the ricotta mixture over lasagna noodles. Next, spread 1/3 of the wilted vegetables over the ricotta. Top with second 1/3 of sauce, 3 lasagna noodles, and second 1/3 of ricotta and vegetables. On final layer, place remaining noodles, ricotta and vegetables and top with the remaining sauce.

Spray a piece of aluminum foil with sprayed side down. Bake at 3500F. for 40 minutes or until bubbly and hot all the way through. Remove the foil and bake for 10-15 minutes more to brown the top layer. Let set for 10-15 minutes before serving.

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