Roast Garlic: Place oven rack on second notch (about 6 inches from heating element). Turn oven to 375 degrees F. Cut tops off of the heads of garlic and discard excess skin. Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops. Fold up edges of foil and add 2 tsp white wine to the bottom. Seal packet tightly and place in oven. Bake 40-45 minutes or until garlic is tender when pierced. Open packet carefully to let cool and set aside (and enjoy the glorious aroma!). Roast Asparagus: Turn up heat to 400 degrees F. Holding at the end, gently bend each asparagus spear and snap off where it gives naturally. Discard ends (or save for soup). Pare leaves from stalks, leaving the tips intact. Soak asparagus in cold water for 10 minutes. Spray two cookie sheets (preferably with rims) with cooking spray. Rinse asparagus twice and drain. Blot dry with paper towels. Place in a large bowl. Drizzle 2 Tbsp olive oil over asparagus, then sprinkle with garlic salt and pepper. Toss to coat. Remove asparagus, letting excess oil drip back into the bowl, and arrange on cookie sheets. Set bowl aside. Roast asparagus 8 minutes or until bright green and crisp-tender. Let cool slightly, then remove asparagus to a plate, cover lightly with foil, and set aside. Roast Peppers: Turn on broiler. Cut peppers in half vertically through the stems. Rinse and remove seeds, stems and soft white inner parts. Blot dry with a paper towel. Place peppers on one of the previously used cookie sheets, cut-side down. Broil 5 minutes. Turn the cookie sheet around 180 degrees and broil another 5-7 minutes or until the pepper skins are about 3/4 blackened. Turn off broiler. Remove peppers to a second bowl and cover tightly with foil or plastic wrap. Let rest 10 minutes. Meanwhile, bring a pot of salted water to a boil for the lasagna noodles (follow package directions). After 10 minutes, or when peppers are cool enough to touch, peel off skins with your fingers. Cut peppers into strips and place in the bowl with the leftover olive oil. Add 2 Tbsp finely chopped fresh basil to the bowl. Toss pepper strips to coat, then remove to a plate, allowing excess oil to drip back into the bowl. Cover lightly with foil and set aside. There should be a little olive oil and basil left in the bowl; set bowl aside. Cook Noodles: When water is boiling, add noodles and cook according to package directions. Lay out two sheets of aluminum foil (about the size of cookie sheets) on counter or table top. Spray foil with cooking spray. When noodles are done, drain, then remove with tongs and lay out on foil sheets side by side but not touching. Spray tops of noodles with cooking spray. Set aside. Roast Tomatoes: Turn broiler back on. Spray the cookie sheet used for the peppers with more cooking spray. Wash tomatoes and cut in half length-wise, removing any unpleasant white/yellow inner parts. Place tomatoes in bowl with the leftover olive oil. Add 1 tsp olive oil, 1 1/2 tsp oregano, and 1 Tbsp chopped basil to the bowl. Toss tomatoes to coat. Arrange on cookie sheets, cut-side up. Sprinkle with salt and pepper and drizzle remaining oil/seasoning on top of tomatoes. Sprinkle with 2 Tbsp grated parmesan-romano cheese. Broil 4 minutes. Carefully rotate cookie sheets 180 degrees. Broil another 4 minutes, or until tomatoes are quite soft and cheese is golden brown. Peel off loose skins, if desired. Set sheets of tomatoes aside to cool. Make Sauce: Melt 3 Tbsp butter with 1 Tbsp olive oil in a large nonstick skillet on medium low. Add onion and sprinkle lightly with salt. Saute 5-8 minutes or until softened. Turn down heat to low. Squeeze roasted garlic from individual cloves into skillet. Stir well, mashing any whole cloves with back of spoon. Sprinkle with salt and cook 2-3 minutes, stirring occasionally. Add 5 Tbsp flour and return heat to medium low. Stirring constantly, cook for 4-5 minutes, spreading out mixture with back of spoon (it should look like a slightly wet, uniformly golden paste - turn down heat if it begins to get dark spots, and turn up a bit if nothing seems to be happening). Add 1/4 cup white wine and continue stirring for 1 minute or until wine has mostly disappeared. Remove skillet from heat and whisk in 2 cups fat-free half-and-half. Return to heat and bring to a simmer, whisking constantly (turn up heat to medium if necessary). Turn down heat to low and simmer 5 minutes, stirring frequently the first minute or two, and occasionally thereafter (the sauce should have noticeably thickened by the end). Turn off heat. Add ricotta, crab, and lemon juice. Stir very well. Taste for salt and adjust if necessary. Set aside. Assemble Lasagna: Spray a 9X13 baking dish with cooking spray. Arrange 1/4 of noodles (3 noodles) on bottom of pan. Top noodles with 1/4 of sauce. Arrange tomatoes on top of sauce. Top tomatoes with provel to cover. Add a second layer of 3 noodles. Press down gently but firmly. Add another 1/4 of sauce. Arrange half of asparagus spears on top of sauce in two rows, each row taking up about half the pan length-wise. Choose the less beautiful spears (the rest will go on top). Top asparagus with sliced havarti with dill. Add a third layer of 3 noodles. Press down gently but firmly. Top with 1/4 of sauce (half of remaining sauce). Arrange peppers on top of sauce. Cover peppers with sliced fontina. Add the last layer of 3 noodles. Press down gently and firmly. Top with remaining sauce. Top sauce with the rest of the asparagus, nicely arranged in two rows. Sprinkle asparagus with 1 Tbsp finely chopped fresh basil. Top with 1/2 cup grated parmesan-romano cheese. Sprinkle with Old Bay seasoning and spray with cooking spray. Cover with foil and refrigerate overnight. Bake Lasagna: Preheat oven to 350 degrees F. Bake lasagna, still covered with foil, for 30 minutes. Remove foil and bake an additional 20-25 minutes, or until the edges are bubbly and slightly brown and the parmesan-romano is golden brown. If the lasagna is cooked immediately rather than refrigerated, bake covered 20 minutes and uncovered 10-15 minutes, or until done. Let rest a few minutes, then cut pieces with a sharp knife (to pierce asparagus spears) and serve.