Stir in flour, salt and ground red pepper; cook 2 minutes.
Gradually add milk, stirring until well blended.
Cook on medium heat until mixture boils and thickens, stirring constantly.
Reduce heat to low; simmer 3 minutes.
Stir in Parmesan cheese; set aside.
Heat oil in large skillet on medium-high heat.
Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 minutes set aside.
Mix ricotta cheese and basil.
Spoon 1/4 cup of the Parmesan sauce into a 12 x 8-inch baking dish; cover with layers of 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat .
Cover and bake 55 minutes; uncover.
Bake an additional 5 minutes or until hot and bubbly.