Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture turns a golden color. Gradually stir in the milk with a whisk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.

Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp.

Layer 1/2 cup sauce, 4 lasagna noodles, another 3/4 cup sauce, 1/3 of the milk mixture and 1/2 of the vegetable mixture in a 13 x 9 x 2-inch baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture.

Loosely cover the baking dish with foil and bake for 45 minutes at 375 degrees F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.