Preheat oven to 375 °F (190 °C).

Cook pasta according to cooking instructions on package. Drain, rinse with cold water and layer between damp tea towels; set aside.

Lightly butter two 13 x 9-inch (33 x 23 cm) lasagna dishes. Into each one, spread 1 cup (250 mL) Creamy White Sauce. Cover with 4 lasagna, and top with a portion of the zucchini, onion and pepper strips. Spread 8 oz (250 g) Canadian Quark cheese and sprinkle with 1/3 cup (80 mL) each of Canadian Mozzarella and Canadian Parmesan cheese.

Starting with pasta, repeat layers twice. Top with remaining white sauce (each, approximately 2 1/2 cups / 625 mL) and sprinkle with remaining cheese. Cover loosely with foil and bake for 30 minutes, rotating pans halfway.

Uncover and bake 30 minutes or until heated through and bubbly. (If oven space allows place casserole dishes side by side) Remove from oven and let stand for 15 -20 minutes before serving.

Creamy White Sauce:
In large saucepan, over medium - high heat, stirring occasionally, bring to a simmer 5 cups (1.25 L) milk and butter. Whisk flour into remaining milk; gradually whisk into saucepan. Cook whisking constantly, for 1 -2 minutes or until sauce thickens. Remove from heat, stir in savoury and season with nutmeg, salt and pepper.

To roast red peppers: Cut peppers in half lengthwise and discard seeds and membranes.
Place pepper halves, skin side up, on a foil-lined baking sheet; (makes it easier for clean-up) flatten with hand. Broil 3 inches from heat until blackened, about 10 to 12 minutes. Place in a bowl and cover with a plate or plastic wrap; let stand for 15 minutes. This will help to loosen the skins and make peeling easier.

Cooking Club Tips:
Cool lasagna thoroughly before dividing. To make it easier to divide, line each dish with parchment paper, leaving 2 inch (5 cm) over hang at each end. Use parchment overhang as handles to remove the lasagna from pan.