Preheat broiler.

Cut bell peppers in half lengthwise, discard seeds and membranes.

Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand.

Broil 15 minutes or until blackened.

Place in a zip-top plastic bag; seal.

Let stand for 15 minutes to steam.

Peel the blackened skin from the peppers; set aside.

Preheat oven to 450F.

Combine olive oil, salt, and black pepper with squash and onion on a baking sheet; toss well.

Bake at 450F for 20 minutes until tender.

Remove from oven; combine squash mixture and minced garlic in a bowl.

Decrease oven temperature to 375F.

Combine cottage cheese, provolone cheese, basil, and oregano in a bowl to create the cheese mixture.

Place flour in a medium saucepan for the white sauce.

Gradually add milk; stir with a whisk to prevent lumps.

Place saucepan over medium heat.

Cook until thick, stirring constantly to prevent scorching.

Remove from heat; stir in chopped basil and black pepper.

Spread 1/4 cup of the white sauce in the bottom of a 13x9-inch baking dish coated with cooking spray.

Arrange 3 lasagna noodles over the sauce.

Top with 1/4 cup of the cheese mixture, 1 cup of spinach, 4 bell pepper halves, 2 cups of the vegetable mixture, and 1/4 cup of the white sauce.

Repeat layers, ending with noodles.

Spread the remaining white sauce evenly over the noodles.

Cover the baking dish with foil and bake at 375F for 15 minutes.

Uncover the dish; sprinkle with shredded mozzarella cheese.

Bake an additional 20 minutes, or until the cheese is melted and bubbly.

Garnish with fresh basil sprigs, if desired, before serving.