Preheat oven to 400 degrees F.
On medium heat, toast pine nuts and garlic in a small skillet with 2 tablespoons of olive oil. When nuts and garlic are lightly golden and softened, set aside.
In a large sauce pan on medium heat, melt butter and whisk in flour until smooth. Reduce heat to low, and whisk for 1-2 minutes as sauce thickens. Next, whisk in milk 1/2 cup at a time, and bring heat to medium high. When the sauce begins to boil, add in nutmeg, cinnamon, salt to taste, pepper, 1 cup of parmesan and 1 cup of sharp cheddar cheese and reduce heat to low.
In a blender, add toasted pine nuts, garlic, basil, and béchamel. Blend until smooth and thick, then set aside.
In a large skillet, heat 1/4 cup of olive oil on medium high heat. Add shallots, carrots, and celery. Reduce heat to medium and cook until soft, for 7 minutes. Next, add in green beans and asparagus. Cook on medium heat until veggies are soft, but still crunchy, for 8 minutes. Remove from skillet and put into separate bowl—set aside.
Using the same skillet, add in your sausage and 4 tablespoons of oregano. Cook until browned, on medium-high heat. When meat is cooked through, add veggies back in and bring heat to medium-high, and add 1/4 cup of white wine—scraping the bottom of the skillet to remove the brown bits (make sure to use a wooden spoon or rubber spatula). Squeeze 1/4 a lemon and continue mixing, until most of the moisture has evaporated. Set aside.
In a 9X13 baking dish, lightly grease the sides, then pour a small amount of béchamel on the bottom, and top with about 1/2 cup of sausage mixture. Layer on pasta sheets—about 4-5 sheets--then begin to layer the béchamel (make sure to reserve 2/3-1 cup for the top!), chicken and vegetables, mozzarella, and pasta sheets in even proportions, until all ingredients are used up. End the lasagna with a layer of pasta and the remaining sauce. Top with remaining parmesan cheese
Cover with foil and bake for 27 minutes. Remove foil and cook for additional 20-30 minutes, or until top has browned. (I prefer mine to be a little golden and crunchy on the edges, but to each their own.)
Remove from oven and allow to cool slightly before serving—don’t forget the fresh parsley!