Preheat oven to 375.

Boil a large pot of water and cook lasagna noodles until tender. Drain, and lay out on baking sheets coated with cooking spray to cool.

Meanwhile, heat 1/2 TBSP olive oil over medium heat in a large saucepan. Add onion and saute until lightly browned.

Add the red wine and bring to a simmer. Cook wine for about 5 minutes, or until mixture is reduced by half.

Add diced tomatoes, oregano, basil and salt. Bring to a simmer again, then reduce the heat to medium-low and cook for 15 minutes.

In another large saucepan, heat the rest of the olive oil over medium heat. Add the minced garlic and cook for 2 minutes. Add the zucchini strips and cook until softened.

In a medium bowl, combine the ricotta with the shredded fontina cheese and 1/2 cup of the shredded mozzarella. Mix together well.

Coat an 8x11 baking pan with cooking spray.

Layer the pan as follows: 5 sheets of lasagna noodles, 1/2 of the tomato/wine mixture, 1/2 of the shredded carrots, 1/2 of the ricotta/cheese mixture, 1/2 of the sauteed zucchini, the diced red bell pepper, the rest of the ricotta mixture, the remaining 5 lasagna noodles, the rest of the tomato mixture, the remaining carrots, the other 1/2 of zucchini slices, and the rest of the mozzarella cheese (1 cup).

Cover the lasagna with tin foil, and bake for 40 minutes. Remove foil, and bake again until lightly browned with bubbly cheese, 30-40 more minutes.

Cool for a few minutes, then cut into 6 slices and enjoy.