VEGETABLE LASAGNA

1 jar (26 ounces) fat-free meatless Spaghetti Sauce
1 pound fresh Mushrooms, sliced
1 medium Onion, chopped
3 small Zucchini, sliced
1 carton (15 ounces) Fat-Free Ricotta Cheese
1/2 cup chopped Fresh Parsley
1 Egg
1/2 teaspoon Salt
1/4 teaspoon freshly ground Black Pepper
1 cup shredded part-skim Mozzarella Cheese, divided
4 tablespoons shredded fresh Parmesan Cheese, divided
6 no-boil Lasagna Noodles

Preheat the oven to 350F degrees. Coat a 13" x 9" baking dish with non-stick vegetable cooking spray. In a large saucepan, combine the spaghetti sauce, mushrooms, onions and zucchini. Bring to a boil over medium-high heat. Reduce the heat to low, cover and cook for 10 minutes. In a large bowl, combine the ricotta, parsley, egg, salt and pepper; mix well. Stir in 3/4 cup of the mozzarella and 2 tablespoons of the Parmesan. Place a third of the sauce mixture in the bottom of the prepared dish. Top with half of the ricotta mixture and 3 of the uncooked noodles (spaced about 1/2" apart). Repeat the layering. Top with the remaining sauce. Sprinkle with the remaining 1/4 cup mozzarella and the remaining 2 tablespoons Parmesan. Cover with a lid or aluminum foil and bake for 40 minutes. Uncover and bake for 20 minutes, or until lightly browned. Makes 8 servings.