| • | Heat oil in large skillet over medium heat until hot.
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| • | Add carrots; cook and stir for 4 minutes.
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| • | Add zucchini; cook and stir for 8 minutes or until crisp-tender.
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| • | Add spinach; cook and stir 1 minute or until spinach is wilted.
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| • | Stir in salt and pepper.
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| • | Preheat oven to 350°F.
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| • | Beat egg in medium bowl. Stir in ricotta cheese and Parmesan cheese.
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| • | Spread 1 cup Tomato-Basil Sauce in bottom of 13X9-inch baking pan; top with 4 uncooked lasagna noodles.
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| • | Spoon 1/3 of ricotta cheese mixture over noodles.
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| • | Spoon 1/3 of vegetable mixture over cheese.
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| • | Top with 1 cup Tomato-Basil Sauce. Sprinkle with 1/2 cup each mozzarella and Monterey Jack cheeses.
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| • | Repeat layers 2 times beginning with noodles and ending with mozzarella and monterey jack cheeses.
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| • | Carefully pour water around sides of pan. Cover pan tightly with foil.
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| • | Bake lasagna 1 hour or until bubbly. Uncover.
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| • | Let stand 10 to 15 minutes. Cut into squares.
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| • | Vegetable Lasagna is ready. |
