Melt margarine in a medium saucepan.

Stir in flour and cook for 2 minutes, stirring constantly.

Whisk in evaporated skim milk, black pepper, and nutmeg.

Cook, stirring constantly, until the mixture comes to a boil and thickens.

Remove from heat and stir in most of the shredded Fontina cheese, reserving 2 tablespoons.

Continue cooking until the cheese melts and the mixture is smooth.

Preheat oven to 350 degrees F.

Spray a 13 x 9 inch pan with cooking spray.

In a medium bowl, combine spinach, broccoli, cannellini beans, and most of the chopped roasted red pepper, reserving 2 tablespoons.

Arrange 1/3 of the cooked lasagna noodles (3 noodles) in the prepared pan.

Spread with 1/3 of the vegetable mixture and top with 1/3 of the cheese sauce.

Repeat layering twice, ending with cheese sauce.

Sprinkle the reserved cheese and red pepper on top.

Cover with foil and bake for 30 minutes.

Remove foil and bake for 10 minutes longer.

Let stand for 10 minutes before serving.