Combine ricotta, lemon juice and zest, 2/3 of the herbs, and roasted garlic in a large mixing bowl and whisk until incorporated. Set a pinch of rosemary and thyme aside to sprinkle over the top of the final layer.

Spray a large casserole dish with non-stick cooking spray. Lay lasagna noodles across the bottom. Ladle sauce to cover. Spread arugala and goat cheese. Spread 1/3 of the parmesan. Top with a layer of noodles. Ladle sauce to cover noodles. Spread ricotta mixture. Spread roasted bell peppers. Spread 1/3 of the parmesan and remaining herbs. Top with a layer of noodles. Ladle sauce to cover. Top with mozzarella and remaining parmesan.

Cover and bake at 350° for approximately one hour. Uncover during last ten minutes of cooking.

Variations; Cream sauce, bechamel, grilled zucchini, smoked mozzarella, sauteed spinach, boursin, eggplant