HEAT oven to 375°F.
COOK noodles as directed on package, omitting salt. Drain. Mix soup, milk, 1/2 tsp. oregano and 1/2 tsp. basil in medium bowl; set aside.
MIX egg, ricotta, Parmesan, garlic powder, remaining oregano and remaining basil. Spread 1/4 cup onto each noodle; top evenly with spinach and carrots. Roll up tightly; place, seam-sides down, in 13 x 9-inch baking dish. Pour soup mixture over roll-ups; cover with foil.
BAKE 30 min. Uncover; bake 5 min. or until heated through.