Roasted Vegetable Lasagna

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1 pound plum tomatoes, cut in 1/4-inch slices

1 pound zucchini, cut in 1/4-inch slices

1 pound yellow squash, cut in 1/4-inch slices

2 red bell peppers, cut in 1-inch strips

2 green bell peppers, cut in 1-inch strips

1/2 pound mushroom caps, cut in 1/4-inch slices

1 teaspoon salt

1 tablespoon olive oil

Vegetable-oil cooking spray

1 egg white, lightly beaten

2 containers (15 oz each) "lite" ricotta

2 tablespoons bottled pesto sauce

1/3 cup grated Parmesan

3 cans (14 1/2 oz each) diced tomatoes with garlic and onion

12 oven-ready lasagna noodles (1 package)

2 cups shredded lowfat mozzarella

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