Roasted Vegetable Lasagna

Yield:	8 Servings
Categories:	Pasta, Vegetables

12		Lasagna noodles
		Vegetable oil cooking spray
8	oz	Mushrooms, halved
2		Zucchini, sliced & halved
2		Red bell peppers, cut into 1-inch pieces
1	sm	Red onion, cut into 1" pieces
2	tb	Balsamic vinegar
1	ts	Olive oil
2		Cloves garlic, minced
1/2	ts	Dried rosemary, crushed
26	oz	Spaghetti sauce, fat-free
15	oz	Part-skim ricotta cheese
10	oz	Frozen chopped spinach, thawed, squeezed dry
1	lg	Egg white
1/4	ts	Red pepper flakes
1	c	Shredded mozzarella cheese
1/4	c	Grated Parmesan cheese