3 Cups Portobello Mushrooms, Sliced	-Dried Oregano
2 Medium Zucchinis, Unpeeled And	1 Cup Part-Skim Ricotta Cheese
-Sliced'	1 Cup Low Fat (1%) Cottage Cheese
1 Large Red Pepper, Seeded &	1/3 Cup Fresh Parsley, Chopped
-Chopped	1/4 Cup Parmesan Cheese, Grated
1 Large Red Onion, Thinly Sliced	1 Egg White
1 Tablespoon Olive Oil	12 Lasagna Noodles (uncooked)
1 Teaspoon Balsamic Vinegar Or	3 Cups Low-Fat Spaghetti Sauce
-Wine Vinegar	1 1/2 Cups Part-Skim Mozzarella Or
2 Cloves Garlic, Minced	-Swiss Cheese, Shredded
1 Teaspoon Dried Rosemary And

Spray a large roasting pan with non-stick spray. Add mushrooms, zucchini, bell peppers, onion, olive oil. vinegar, garlic, rosemary, and oregano. Mix well, until vegetables are coated with the seasonings. Roast, uncovered, at 400 for 25 minutes, stirring once halfway through cooking time.
While vegetables are roasting, prepare cheese filling and cook pasta. In a medium bowl, combine ricotta and cottage cheese, 1/4 cup parsley, Parmesan cheese, and egg white. Mix well. Refrigerate until ready to use. Prepare lasagna noodles according to package directions. Drain well. Rinse with cold water and drain again.
To assemble lasagna, spray a 9 X 13 inch pan baking dish with non-stick spray. Spread 1/4 spaghetti sauce over bottom of pan. Arrange 4 lasagna noodles, 3 lengthwise and on crosswise, over sauce. Spread 1/2 cheese filling over noodles, followed by 1/3 roasted vegetables. Sprinkle vegetables with 1/3 mozzarella. Repeat layering: 4 noodles, 1/2 cheese filling, 1/3 roasted vegetables, and 1/3 mozzarella. Layer final 4 noodles over mozzarella, followed by remaining spaghetti sauce. Top sauce with remaining roasted vegetables.
Cover with foil and bake at 375 for 35 minutes. Remove lasagna from oven, sprinkle with remaining mozzarella and parsley, and return to oven, uncovered, for 5 more minutes. Let cool for 10 minutes before serving.