Preheat the oven to 375°F. In a large skillet, sauté zucchini, peppers, tomatoes, eggplant and onion in extra virgin olive oil until tender, then set aside.
In a 9 x 13-inch casserole dish spread a first layer of Alfredo Sauce and cover it with Lasagna sheets.
Top the Lasagna sheets with a layer of béchamel sauce, evenly distributed, then top with Alfredo Sauce and sautéed vegetables. Repeat the steps to form four other layers.
Top the last layer with béchamel sauce, Alfredo Sauce and vegetables. Bake until golden brown for around 20 minutes, slice and serve.