Heat oven to 450°F.
Spray 15x10x1-inch pan with cooking spray.
In pan, place bell peppers, zucchini, onion and mushrooms in single layer.
Spray vegetables with cooking spray; sprinkle with salt and pepper.
Roast 15 to 20 minutes, turning vegetables once, until crisp-tender.
Meanwhile, cook and drain noodles as directed on package, using minimum cook time.
In medium bowl, crumble chèvre cheese into pesto; stir.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In baking dish, spread ½ cup of the pasta sauce.
Top with 3 noodles; spread with half of the pesto mixture and 2 cups of the roasted vegetables.
Top with 3 noodles; layer with ¾ cup pasta sauce, 1 cup shredded cheese blend and 2 cups vegetables.
Top with 3 noodles; layer with remaining pesto mixture and vegetables.
Top with remaining 3 noodles; layer with remaining ¾ cup pasta sauce and 1 cup shredded cheese.
Reduce oven temperature to 375°F.
Bake 20 to 30 minutes or until hot.
Let stand 10 minutes before serving.