Vegetable Lasagna

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1 teaspoon olive oil

3/4 cup sliced mushrooms

3/4 cup chopped zucchini

1/2 cup sliced carrot

1/2 cup chopped red bell pepper

1/2 cup thinly sliced red onion

1 (26-ounce) bottle fat-free tomato basil pasta sauce

2 tablespoons commerical pesto

1 (15-ounce) carton part-skim ricotta cheese

Cooking spray

6 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half

3/4 cup (3 ounce) shredded part-skim mozzarella cheese

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