Cook lasagna noodles according to package directions. Drain and then lay on a sheet of waxed paper.
Preheat oven to 350 degrees. Lightly spray a 9 x 13 inch baking dish with cooking spray.
In a large saucepan, heat olive oil over medium heat. Add onion and cook until begins to soften, about 3-5 minutes. Add garlic, crushed red pepper, zucchini, squash, and mushrooms and cook until softened but still have a little crunch, about 5-8 minutes. Season with salt and pepper.
Add the roasted red peppers, carrots and crushed tomatoes. Bring to a low simmer and cook for about 5-8 minutes. Add the fresh basil and season to taste with salt and pepper.
In a medium bowl, stir together the ricotta, eggs, frozen spinach, 3/4 cup parmesan cheese and 1/2 teaspoon salt.
To assemble, spoon about 1 cup of the vegetable mixture to lightly cover the bottom of the baking dish. Lay 6 noodles on top (noodles will overlap slightly).
Spread half the ricotta mixture on noddles and layer with 1/3 of the mozzarella cheese. Top with a third of the vegetable mixture. Add another layer of six noodles, then repeat with ricotta, mozzarella cheese and vegetables. Finish with a layer of noodles, vegetables, and mozzarella cheese. Sprinkle with remaining 1/4 cup parmesan cheese.
Loosely cover with aluminum foil and bake for 30 minutes. Uncover and bake for 15 more minutes until the cheese is crusty around the edges. Let rest for 10 to 15 minutes before serving.