In a large skillet, warm oil over medium heat. Add peppers, zucchini, onion and mushrooms and cook, stirring, until vegetables are crisp-tender, 12 to 14 minutes. Add garlic and sauté 2 minutes longer. Set aside to cool.
In a bowl, combine 1 cup mozzarella (reserve 1/2 cup), 15 oz. ricotta, 1/2 cup Romano, spinach, egg, salt and pepper; mix well. Preheat oven to 350ºF.
Microwave each Parmesan Folios for 1 minute and allow them to cool to make a more al dente pasta type texture for the lasagna.
Preheat oven to 375ºF.
Spread 1/3rd of the sauce over bottom of an 8" casserole baking dish. Place 1 Parmesan Folio over sauce; Spread 1/3rd of sauteed vegetables over the Parmesan Folio. Top with the 2nd Parmesan Folio, Spread 1/2 ricotta mixture on top and add another 1/3rd Sauce. Top with the 3rd Parmesan Folio. Then spread another 1/3rd vegetable mixture on top. Then 4th Parmesan Folio, top with the other 1/2 Ricotta mixture, then 5th Parmesan Folio layer topped with remaining vegetable mixture. Top with the final Parmesan Folio and gently press down to fit in Baking dish. Spread remaining marinara on top of the Parmesan Folio; along with the remaining Mozzarella and top with little spoonfuls of Pesto (optional) and Sprinkle with Pignoli Nuts and the Halved Tomatoes.
Lightly mist a large piece of foil with cooking spray and carefully cover baking dish with foil. Place dish on baking sheet and bake for 30 minutes. Remove foil and bake until cheese has melted and filling is bubbling, about 15 - 20 minutes longer. Remove lasagna from oven and let stand for at least 10 minutes before serving.