Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
Heat oil in large nonstick skillet over medium-high heat until hot. Add onions, zucchini, carrots, sweet potato, mushrooms and garlic. Cook 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Drain off any excess liquid.
Beat egg in medium bowl. Add ricotta cheese, Swiss cheese, Parmesan cheese and basil; mix well. In another medium bowl, combine Alfredo sauce and water; mix well.
To assemble, arrange 3 uncooked lasagna noodles in bottom of sprayed baking dish. Top with 1/3 of sauce mixture (about 1 cup), half of ricotta mixture and half of vegetable mixture. Repeat layers once. Top with remaining 3 lasagna noodles, remaining sauce mixture and mozzarella cheese. Spray sheet of foil with nonstick cooking spray; cover baking dish tightly with foil, sprayed side down.
Bake at 350°F. for 60 to 70 minutes or until lasagna is bubbly around edges. Sprinkle with parsley. Let stand 10 minutes before serving.