Preheat oven to 450 degrees F. Set aside prepared noodles on a flat surface. Place eggplant and red peppers on a foil-lined large cookie baking sheet. Drizzle with 2 tbs. olive oil, season with 1/2 tsp. each salt and pepper, and Italian seasoning. Mix well with hands. Roast for 15 minutes in a single layer turning once. Remove from oven and cool. Meanwhile, pulse the ricotta, goat cheese, lemon zest, 2 tbs. parley, and a pinch of black pepper in a food processor just until blended. To assemble the rolls, spoon and spread 2 tbs. ricotta mixture onto each lasagna noodle. Next top each with a layer of spinach and arugula, 2 tbs. roasted vegetables, 1/4 of prosciutto, 1 tsp. parmesan, and 1-1/2 tsp. pine nuts. Roll up lasagna mixture. In a medium bowl combine tomatoes, mozzarella, 2 tsp. olive oil, basil, and a pinch of salt and pepper to taste; set aside. On a medium platter create ribbons with a wide vegetable peeler of the squash and carrot. Add remaining parsley and any leftover spinach and arugula. In a small bowl wisk 1 tsp. lemon juice, salt and pepper, and 2 tsp. olive oil. Pour over ribbons salad and gently incorporate. Top with lasagna rolls. Spoon tomato mixture over pasta. Sprinkle remaining parmesan and a little grind of black pepper. Serve. Delicious with any meat or fish entree. Bon appetit!!