In a large saucepan, sauté the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic unit l until crisp-tender. Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat, simmer, uncovered, for 30 minutes, stirring occasionally.

In a bowl, combine the egg and ricotta cheese. Spread 1 cup vegetable mixture in a greased 8-in. Square baking dish. Layer with two noodles (trim to fit), half the ricotta mixture, about 1-1/2 cups vegetable mixture and two more noodles. Top with remaining ricotta mixture,noodles and vegetable mixture.

Sprinkle with cheeses and Italian seasoning. Bake, uncovered at 350 for 30-35 minutes or until bubbly and the cheese is melted. Let stand for 5 minutes before cutting.