Directions

1. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a medium bowl stir together egg, parsley, dried basil, ricotta, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
   
2. In a large skillet heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Season with salt and pepper and cook the veggies just until tender, about 3-5 minutes. Stir the marinara sauce into the skillet then turn off heat. Preheat oven to 400 degrees F.
   
3. Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
   
4. Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of foil sprayed with cooking spray.
   
5. Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.