Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray. To prepare meat mixture, heat oil over medium heat in a skillet. Add chicken, mushrooms, onions, bell peppers, carrot, and garlic. Cook until chicken is no longer pink and vegetables are tender. Then, add water, nutmeg, and cayenne pepper; cook until water is almost evaporated. Remove from heat; allow to cool 10 minutes. In a mixing bowl, combine meat mixture, mozzarella cheese, egg white, and 1 tablespoon parmesan cheese; set aside. Meanwhile to prepare sauce, heat remaining oil in a skillet over medium heat. Add, remaining onions, peppers, and garlic until tender. Stir in tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper. Bring to a boil; reduce heat. Cover; and simmer for 30 minutes; cool. Put half of sauce evenly in prepared pan. Evenly spread 1/3 cup meat meat mixture over length of each lasagna noodle. Carefully roll up noodle. Place seam side down in prepared pan. Repeat with remaining noodles. Evenly spread remaining sauce over lasagna rolls. Bake, covered, 40 minutes. Uncover and sprinkle with remaining parmesan cheese. Bake for 5 minutes more or until bubbly.

Per serving: 481 Calories; 3g Fat (6% calories from fat); 33g Protein; 78g Carbohydrate; 36mg Cholesterol; 878mg Sodium