ultimate 8 cheese vegetable lasagna

Ingredients

• 500 milliliters ricotta cheese
• 1 large free-run egg
• 1 tablespoon fresh chopped parsley
• 1 1/2 tablespoons butter, divided
• 1 1/2 tablespoons olive oil, divided
• 2 cups carrots, peeled, thinly sliced and quartered
• 1 cup red onions, finely chopped
• 4 cups zucchini, thinly sliced and quartered
• 2 cups mixed bell peppers of your choice, finely chopped
• 1/2 cup poblano peppers, seeded, ribs removed and finely chopped
• 4 large cloves garlic, pressed
• 4 cups small cauliflower florets
• 4 cups small broccoli florets
• 2 cans (12 oz each) corn kernels, drained
• 3 cups milk (substitute half-and-half)
• 3 cups 35% heavy cream (substitute half-and-half)
• 1/2 cup unbleached all-purpose flour
• 1 cup grated parmesan cheese, divided
• 1/2 cup asiago cheese, grated
• 1/2 cup aged cheddar cheese, grated
• 1/2 cup swiss cheese, grated
• 1/2 cup pepper jack cheese, grated
• 1/2 cup pecorino romano cheese, grated
• 1 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon sweet paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red chili flakes, or more to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1 package (10 oz) frozen spinach, thawed and finely chopped
• 18 lasagna noodles
• 1 cup mozzarella cheese, grated
• 1 cup panko® bread crumbs