Vegetable Lasagna

Ingredients

• 2 tablespoons olive oil
• 1 large green bell pepper, seeded and diced
• 1 large red bell pepper, seeded and diced
• 2 medium yellow squash, diced (about 2 cups)
• 2 medium zucchini, diced (about 2 cups)
• 1 medium eggplant, diced (about 2 cups)
• 1 small onion, diced (about 1 cup)
• 2 cups sliced mushrooms
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• Salt and pepper
• 2 cups shredded part-skim mozzarella
• 1 15-oz. container fat-free ricotta
• 1/2 cup grated Parmesan
• 1 10-oz. box frozen chopped spinach, defrosted and squeezed dry
• 1 large egg, beaten
• 2 24-oz. jars marinara sauce
• 12 no-cook lasagna noodles