If using regular lasagne noodles, cook according to package directions. In a 3-quart saucepan heat thawed Browned Mushroom Sauce to boiling. Remove from heat. Stir in the beans and sweet pepper; set aside. In a medium bowl combine egg, 1 cup of the cheddar cheese, the Monterey Jack cheese, Parmesan cheese, and ricotta cheese. Stir in basil and pepper; set aside.
Lightly grease a 2-quart rectangular baking dish. Place 3 of the cooked regular noodles or 3 no-boil noodles on the bottom. Top with one-third of the mushroom sauce and half of the cheese mixture. Top with 3 more noodles, another third of the mushroom sauce, and remaining cheese mixture. Top with remaining 3 noodles and remaining mushroom sauce.
Bake, covered with foil, in a 375 degree F oven for 30 minutes. Uncover and sprinkle with remaining 1 cup of cheddar cheese; return to oven. Bake, uncovered, for 5 minutes. Let stand 10 minutes; cut into squares to serve. Makes 6 servings.