Preheat oven to 325 degrees F. Brown the beef in olive oil. When nearly done, add onions and bell pepper. Sauté until the onions begin to soften.
Add garlic and continue cooking until onions are transparent. Add tomato sauce, tomato paste, and red wine. Add basil, oregano, fennel seed, salt, black pepper and red pepper flakes. Simmer until thick.
In a seperate bowl, mix the egg substitute, ricotta cheese, parsley, salt and pepper.
Spray a 9 x 13 baking dish with fat free cooking spray.
Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zucchini. Spread zucchini with ricotta mixture, top with spinach leaves and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheeses.
Bake for 35 to 45 minutes. Cheese should be bubbly and golden brown.