Preheat oven to 400°

Heat oil in a large nonstick skillet over medium-high heat.

Add zucchini, onion, and carrot; saute 8 minutes or until lightly browned.

Remove from heat; stir in corn, basil, 1/4 tsp salt, and 1/8 tsp pepper.

Place flour in a large saucepan; gradually add milk, stirring with a whisk. Cook and stir over medium heat until mixture comes to a boil.

Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat; sir in cottage cheese, Parmesan, nutmeg, 1/4 tsp salt, and 1/8 tsp pepper.

Spread 1/2 cup white sauce in bottom of an 11x7 inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half the vegetable mixture (about 2 cups) and 1/3 of the remaining white sauce (about 1 cup).

Top with 3 noodles, remaining vegetable mixture, half the remaining sauce, and 3 more noodles. Spread the remaining white sauce over noodles.

Cover with foil and bake for 25 minutes.

Uncover, sprinkle with mozzarella, and bake an additional 25 minutes or until golden brown. Let stand 15 minutes.