Preheat oven to 375 degrees. Cut veggies thinly or bite-sized, toss lightly with about olive oil, parmesan cheese, fresh herb sprigs, garlic & herb seasoning, salt & pepper. Then spread onto two shallow baking sheets and bake for about 30 minutes, or until tender. Reserve. Can be done a day ahead.

Sauté fresh spinach in olive oil with minced garlic, for 2-3 minutes. Cover and remove from heat until wilted. Press between paper towels to remove liquid. Reserve.

Bring a large pot of water to boil (2-3 gallons). Add salt, then add noodles one by one (do not break). Stir gently as they soften until all are completely covered with water. Return to a boil and cook 10-12 minutes or until al dente, stirring occasionally. Do not overcook as they will finish cooking in the lasagna.

Sauté carrots and onion in butter for 5-7 minutes over medium heat. Then dust with flour, stirring constantly. Once fully incorporated and bubbly, slowly whisk in milk/cream, stirring constantly. Sauce will thicken when it comes to a 'gentle' boil. Remove from heat, add in 1 cup parmesan cheese and red pepper flakes; whisk until melted. Reserve.

In a small bowl whisk together ricotta, eggs, 1/2 cup parmesan cheese, garlic & herb seasoning and dried basil. Reserve.

Shred mozzarella and parmesan cheese. Reserve.

Spray shallow baking sheet with olive oil spray. Spread panko in thin layer, then spray lightly with olive oil spray. Bake at 350 degrees for 5-7 minutes or until just beginning to turn golden brown. Remove and reserve.

Ladle just enough sauce to cover the bottom of your lasagna pan.

Lay three noodles, side by side, on top of sauce.

Drop about 1/4th of ricotta mixture by spoonfuls over noodles. Spread with fork.

Sprinkle about 1/4th of shredded cheeses over ricotta.

Layer 1/3rd of roasted veggies over cheeses.

Ladle about 2 cups of sauce over veggies.

Continue at step #2 above for three more layers.

Top final layer of noodles with remaining ricotta, sauce, grated cheeses and a generous sprinkling of toasted breadcrumbs.

Bake at 350 degrees for one hour. Cover with foil part way through if crumbs begin to brown too much. Rest at least 30 minutes before serving.