Preheat oven to 375 degrees. Heat large skillet over medium heat. Brown ground beef until no longer pink, about 7 minutes, stirring to break up beef; drain.
Add mushrooms, onion and garlic; cook 3 minutes, stirring occasionally. Stir in marinara sauce, diced tomatoes and water; simmer, uncovered, 10 minutes.
In medium bowl stir together ricotta, egg substitute, salt and pepper.
In deep (12-by-10-by-2.5-inch) lasagna pan or baking dish, spread 2-1/2 cups meat sauce. Place 4 noodles lengthwise and one noodle crosswise (break to fit) in a single layer, pressing noodles lightly.
Spread half of ricotta mixture over noodles. Sprinkle with 1/4 cup Parmesan and 1/2 cup mozzarella. Spread 2-1/2 cups meat sauce over cheese. Layer remaining noodles, ricotta mixture and Parmesan. Spread with remaining meat sauce.Cover with aluminum foil. Bake for 40 minutes. Uncover; sprinkle with remaining mozzarella. Continue baking 10 minutes. Let stand 15 minutes.