Low FODMAP Summer Vegetable White Lasagne - FODMAP Everyday

Ingredients

• 1 medium (340 g) eggplant, (ends removed, sliced into 1/2-inch (12 mm) rounds crosswise)
• 1 medium (200 to 300 g) patty pan or yellow summer squash,
• 1 medium (200 to 300 g) zucchini, (ends removed, sliced into 1/2-inch (12 mm) rounds crosswise)
• 1 pound (455 g) plum tomatoes, (cored and cut into 1/2-inch (12 mm) slices lengthwise)
• 3 tablespoons Low FODMAP Garlic-Infused Oil,
• Kosher salt
• Freshly ground black pepper
• 1, 9-ounce (255 g) box of low FODMAP gluten-free lasagne noodles, ((cooked pasta weight is 510 g; see Tips))
• 4 tablespoons (57 g) unsalted butter, (cut into pieces)
• 1 cup (72 g) finely chopped leeks, (green parts only)
• 1/4 cup (36 g) low FODMAP all-purpose gluten-free flour
• 3 cups (720 ml) lactose-free whole milk, (at room temperature)
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1, 16-ounce (455 g) container lactose-free cottage cheese
• 1/2 cup (18 g) finely torn fresh basil leaves
• 1 pound (455 g) mozzarella, (either low-fat or full fat, shredded or thinly sliced)
• 1/2 cup (50 g) grated Parmigiano Reggiano
• 1/4 cup (25 g) grated Pecorino Romano
• 2 cups (40 g) lightly packed fresh baby spinach leaves