Vegetable Lasagna

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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

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