Roasted Vegetable Lasagna

Ingredients

• 3 medium zucchini, cut into 1/4"-thick lengthwise slices
• 2 large red bell peppers, cut into 1"-wide strips
• 1 tablespoon olive oil
• 1 box (8 ounces) sliced mushrooms
• 4 medium carrots, coarsely shredded
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 container (15 ounces) reduced-fat ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1 large egg
• 1 jar (26 ounces) spaghetti sauce
• 9 no-boil lasagna noodles
• 1 1/2 cups shredded reduced-fat mozzarella cheese

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