1 package (16 oz.) lasagna noodles, cooked and drained
Preheat oven to 375°. Heat olive oil in large skillet over medium heat and cook zucchini and mushrooms 3 minutes or until vegetables are tender; set aside.
Combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg and basil in medium bowl; set aside.
Evenly spread 1/2 cup Sauce in 13 x 9-inch baking dish. Arrange 4 lasagna noodles, lengthwise over sauce, overlapping edges slightly. Spread 1/3 of the cheese mixture over noodles, then 3/4 cup sauce and 1/3 of the vegetable mixture; repeat layers, ending with noodles. Top with remaining Sauce and sprinkle with remaining 1 cup mozzarella cheese. Loosely cover with aluminum foil and bake 45 minutes or until bubbling. Let stand 10 minutes before serving.
See Nutritional Information for saturated fat content