1In a large pan over medium heat, sauté the garlic in butter for 1 min then add the leeks; sauté for 2-3 mins then add the zucchini and sauté for 2-3 more mins
2Add the frozen chopped spinach, frozen chopped broccoli, salt, pepper, and oregano; sauté until veggies are tender and most of the liquid has evaporated; set aside
3In a pot over medium heat, melt the butter and then add the flour; cook the flour whisking constantly for 1 minute and then start gradually pouring in the milk 1/2 cup at a time, whisking so that the milk gets fully incorporated before adding more
4Once all of the milk is added, turn heat up to medium high and continue whisking until the white sauce starts to bubble and has thickened slightly, then add the kosher salt, pepper, nutmeg, cayenne, and parmesan; turn off the heat
5In a 9"x13" dish, spread a thin layer of the white sauce topped by a layer of no boil noodles; add half the veggie mixture, and top with parmesan cheese and white sauce, and then add another layer of no boil noodles
6Add the other half of the veggie mixture along with parmesan cheese and white sauce, then add one more layer of noodles; top with parmesan, mozzarella, and fresh basil
7Cover with foil and bake for 50 minutes (or according to your noodle package directions), then uncover and bake for 15 more minutes until golden brown and bubbly (option to broil the top for a couple mins at the end if it needs more browning)