Preheat oven to 350. Lightly grease a 13X9 baking dish. Mix broccoli, carrots, tomatoes, 1 can water (use the tomato can), and green peppers in a large bowl. Set aside. Mix ricotta, parmesan, egg, salt, and pepper in a small bowl. Add 2/3 c. Alfredo sauce to the bottom of the prepared baking dish. Top with 4 noodles (you may have to overlap their edges slightly). Top the noodles with 1/2 the cheese mixture. Top the cheese mixture with 3 c. of the vegetable mixture. Spoon 2/3 c. sauce over vegetables. Top with 1 c. mozzarella cheese. Add 4 more noodles, followed by the remaining cheese mixture, 3 cups vegetables, 2/3 c. sauce, and 1 c. mozzarella. Add 4 more noodles then remaining vegetables. Spoon remaining sauce over the vegetables. Top with 2 c. mozzarella cheese. Cover tightly with foil. Bake, covered, 45 minutes. Uncover and bake 15-30 min longer or until noodles are cooked and most of the liquid is absorbed. Let stand at room temperature 15 minutes before cutting.