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In a Dutch oven, melt down 2 tablespoons of butter and cook an onion.
Once fragrant, add in your garlic.
Once fragrant, add in 3 tablespoons of butter and 3 tablespoons of flour to make your roux.
Add in chicken broth and heavy cream.
Season to taste with kosher salt, onion powder, garlic powder, smoked paprika, and white pepper.
Add in broccoli florets (use fresh) and then add in carrots.
Add in your broken lasagna noodles (10-12 is fine).
Cover and let it simmer for about 15 minutes until the noodles are soft.
If not soft, simmer covered until soft.
Once soft, cut the fire off and stir in 2 cups of Cheddar Cheese and 1 half cup of Mozzarella cheese.