Low FODMAP Summer Vegetable White Lasagne

Name: Low FODMAP Summer Vegetable White Lasagne
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: European, Mediterranean, Italian
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