HEAT 1 Tbsp. oil in a large frypan. Cook zucchini and mushrooms 5 minutes or until tender. Remove from pan and set aside. Add remaining oil to pan and cook eggplant 5 to 8 minutes.
MELT butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Whisk in milk; cook and stir until thickened and bubbly. Remove from heat and stir in 1 cup cheese.
HEAT pasta sauce to a boil. Pour 1/2 cup pasta sauce into bottom of 13x9x2-inch baking pan.
PLACE 3 lasagne noodles over sauce and top with zucchini mixture and cheese sauce. Add 3 noodles, eggplant and 1 cup pasta sauce. Top with 3 more noodles and remaining pasta sauce. Sprinkle with remaining cheese.
COVER with foil and bake at 350°F for 20 minutes. Uncover and continue baking for an additional 15 to 20 minutes, or until bubbling. Let stand 10 minutes before serving.
serving size = 1/12 recipe