1. Heat oven to 375°F.

2. Make sauce: Heat oil in large skillet over medium-high heat. Add mushrooms, zucchini and onion; cook 6 to 7 minutes, until tender. Stir in spaghetti sauce, diced tomatoes with liquid, oregano and pepper; set aside.

3. Lightly coat a 13x9-inch glass baking dish with vegetable cooking spray. Combine ricotta, Parmesan, egg, parsley and salt in medium bowl.

4. Spread 2 cups sauce over bottom of prepared dish. Arrange 4 or 5 uncooked lasagne noodles lengthwise and slightly overlapping on top. Spread all of ricotta mixture over top to cover; sprinkle evenly with 1 1/2 cups mozzarella. Pour 1 1/2 cups sauce on top. Repeat layering remaining noodles over sauce. Top with remaining sauce; sprinkle with remaining mozzarella.

5. Cover with foil and bake 20 minutes. Uncover and bake 20 to 25 minutes more until bubbly. Let stand 10 minutes before serving. Makes 8 servings.

This lasagne is kept simple and healthy with vegetables and low-fat cheeses. There's no need to boil the noodles, they cook right in the sauce.

Per Serving: Calories 380, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 58 mg, Sodium 923 mg, Carbohydrates 42 g, Protein 19 g Daily Goal Calories 2, 000 (F), 2, 500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2, 400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g Lhj

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