Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, heat oil over medium-high heat.
Add onions, zucchini, carrots, sweet potato, mushrooms and garlic; cook 6 to 8 minutes, stirring occasionally, until mushrooms are tender.
Drain off any excess liquid.
In medium bowl, beat egg.
Stir in ricotta cheese, Swiss cheese, Parmesan cheese and basil.
In separate medium bowl, mix Alfredo sauce and water.
Arrange 3 uncooked noodles in bottom of baking dish.
Top with 1⁄3 of sauce mixture (about 1 cup), 1⁄2 of ricotta mixture and 1⁄2 of vegetable mixture.
Repeat layers once.
Top with remaining 3 noodles and remaining sauce mixture.
Sprinkle with mozzarella cheese.
Spray sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down.
Bake 1 hour to 1 hour 10 minutes or until bubbly around edges.
Sprinkle with parsley.
Let stand 10 minutes before serving.
Notes & Wine Advice
You don’t need to cook the lasagna noodles before layering them in this recipe. Lasagna or casseroles prepared with uncooked noodles or pasta have a slightly drier texture than those made with cooked pasta. You can assemble the lasagna up to 24 hours in advance, cover it with foil and refrigerate it. When you’re ready, bake the lasagna as directed.