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Preheat oven to 375°F
Cook lasagna noodles according to package directions.
Rinse noodles with cold water and drain well.
Heat 1 tablespoon of oil over medium-high heat in skillet.
Cook and stir mushrooms about 5 minutes or until tender.
Add carrots, zucchini, red pepper and garlic. Stir-fry for about 4 minutes until crisp tender.
Gradually add spinach. Cook and stir for 2 minutes or until spinach is wilted.
Transfer mixture to a bowl and stir in basil.
In mixing bowl, combine egg, ricotta, parmesan. Salt and pepper to taste.
Spread 1/2 cup of the pasta sauce in the bottom of a 9-inch baking pan.
Arrange four lasagna noodles to cover sauce with one layer of noodles.
Add layer of carrots, zucchini, red pepper and spinach mixture.
Then a layer of the ricotta mixture. Top with another layer of noodles.
Spread and cover with the pasta sauce. Top with zucchini-carrot mixture.
Sprinkle with half of the mozzarella cheese.
Top with another layer of the lasagna noodles.
Layer with remaining spinach mixture and ricotta mixture.
Top with another layer of noodles and remaining sauce.
Bake for about 1 hour or until heated through.
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