1. In medium bowl, combine ricotta and basil; set aside.

2. In separate bowl, soak tomatoes with 1 cup/250 mL boiling water for 30 minutes. Remove tomatoes; discard liquid. In blender, pulse tomatoes with peppers and soup into a thick sauce.

3. Meanwhile, thinly slice zucchinis, eggplant and potato lengthwise into ⅛-inch/3 mm pieces using a mandoline or knife. Remove gills of mushrooms with a spoon and discard; slice mushrooms into 1/2-inch/1 cm pieces. Spritz 3 or 4 rimmed baking sheets with cooking spray and arrange vegetable slices in single layer; lightly sprinkle with salt and spritz with cooking spray.

4. Bake on top and bottom racks of 425°F/220°C oven for 15 minutes, rotating baking sheets halfway through. Let cool enough to handle.

5. Spread 1/2 cup/125 mL of the tomato sauce in an 11 x 9-inch/28 x 23 cm baking dish; lay zucchini evenly and top with 1/2 cup/125 mL of the sauce. Continue with eggplant slices, 1/2 cup/125 mL of the sauce, ricotta cheese mixture, 1/2 cup/125 mL of the sauce, sweet potato slices, 1/2 cup/125 mL of the sauce, mushrooms and the remaining sauce.

6. Bake uncovered in 400°F/200°C oven for 30 minutes, sprinkle with mozzarella, then bake for 15 more minutes.

7. Let sit for 15 minutes; garnish with basil leaves before serving.