To prepare the filling and pasta, preheat the oven to 375°F.

In a large bowl, combine the zucchini, yellow squash, onion, butternut squash, garlic, tomatoes, mushrooms and herbs. Drizzle with a little olive oil, just enough to coat the vegetables. Season with salt and pepper. 

Spread the vegetables out evenly on a baking sheet and roast until soft, about 20 minutes. Drizzle with truffle oil and let cool. Keep the oven set at 375°F.

Meanwhile, in a large pot, bring 4 to 6 quarts water to a rapid boil over high heat. Add the lasagna noodles and return to a boil. Cook, stirring occasionally, under tender, 10 to 12 minutes. Drain and set aside.

To prepare the cream sauce, in a saucepan over medium-low heat, melt the butter. Add the onion and cook, stirring occasionally, until soft and translucent. Add the cream, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer for a few minutes. Add the Parmesan and Gorgonzola cheeses and stir until melted. Remove from the heat.

To assemble the dish, lay 1 lasagna noodle on a work surface. Spread 2 tablespoons of the vegetable filling on the noodle and roll up. Place, seam side down, in a 9-by-12-inch baking dish. Repeat with the remaining noodles and filling.

Pour the sauce over the noodles. Bake until golden brown and bubbly, 30 to 45 minutes. Remove from the oven and top with Parmesan cheese and chopped herbs.