Red Sauce: Cook garlic in olive oil over medium heat. Add dry spices and cook until garlic is toasted but not brown. Add tomato sauce and mix well. Add sugar, salt, pepper and zucchini/squash. Reduce heat and simmer as long as possible. Can be made the night before and reheated right before layering the lasagna.
White Sauce: In a saucepan over medium heat, melt butter, then add flour. Whisk until smooth, add nutmeg then half-n-half, stir until thickened.
Grease the bottom of 8x11.5 glass dish and spread 1/2 cup of red sauce on bottom of pan.
3 uncooked noodles
3/4 cup red sauce
1/3 cup white sauce
2 handfuls of mozzarella cheese
2 big pinches of Parmesan cheese
Repeat 2 times, ending with a layer of noodles.
Top last layer of noodles with remaining sauces and cheese. Bake at 350° for 45 minutes covered with foil. Remove foil and heat for another 10 minutes. Done when hot and bubbly, but watch the bottom--it can burn easily.