1Spritz both sides of the zuchinni with nonstick cooking spray and place on a baking sheet. Bake until browned and softened, about 10-15 minutes, flip over half way through.
2In a bowl, combine the egg white, ricota cheese, and spices(except Italian Seasoning). Stir well and set aside.
3Bring a skillet sprayed with cooking spray to med.-high . Add mushrooms and cook until soft. About 4 minutes. Stir mushrooms into ricotta mix and set aside.
4Combine the Italian seasoning with the tomatoes in a bowl. Add pepper if desired.
5Spray a large loaf pan with cooking spray. Pour 1/4 c of tomatoes in the pan. Top with 1 lasagna noodle. Spread half of the ricotta-mushroome mix on the top. Follw by another 1/4 c of tomatoes top with zucchini slice.
Repeat step 5 one more time.
6Top with mozerella and parm-style topping Bake until cheese starts to brown.