1. Bring a large pot of water to boil. Add a spoonful of salt to the water if desired, and cook lasagna noodles according to package instructions until barely al dente. Drain and set aside.
2. While water heats, cut the mushroom, red pepper, zucchini, and onion into 1-inch pieces. Spray a baking sheet with vegetable cooking spray, place the chopped veggies on the sheet, and toss with oil, 1 1/2 teaspoons of the basil, 1 1/2 teaspoons of the oregano, and salt and pepper to taste. Stir well to distribute seasonings. Place baking sheet in a cold oven and turn heat to 450 degrees. Roast until the edges of the vegetables are just turningdark, about 30 minutes. Remove from oven and lower heat to 350 degrees.
3. Spray two 9-by-5 or 8-by-4 inch loaf pans with vegetable cooking spray.
4. In a food processor, combine egg, ricotta, remaining 1 1/2 teaspoons basil and 1 1/2 teaspoons oregano, garlic, 1/2 cup of the mozzarella, half the jar of Alfredo sauce, and half the roasted veggies. Blend until smooth. Addwater to the remaining half jar of sauce to fill, affix lid, and shake well to blend.
5. Assemble the lasagna. Coat the bottom of each pan with 1/3 of the sauce (divided between the two pans). Add a layer of the reserved lasagna noodles. Top noodles with half the ricotta mixture, half the vegetables,and half the remaining sauce. Add a second layer of noodles, then top with remainingricotta mixture, roasted vegetables, and sauce. Top with a final layer of noodles, then top noodles with remaining mozzarella. Sprinkle Parmesan over the top.
6. Cover each pan and bake at 350 degrees for 1 hour. (Or may be frozen before heating and cooked later, from the freezer). Uncover and cook for a few minutes longer, if necessary, until cheese is bubbling. Remove from oven and let rest 5 to 10 minutes, then slice and serve. May be frozen.
Source: Hannaford fresh Magazine, May - June 2012