Preheat oven to 325. Cook lasagna noodles according to package directions. Do not allow them to get too soft. Drain and rinse with cold water so they can be handled.
Meanwhile, in large bowl, add ricotta, egg, mozzarella, Parmesan, salt and pepper.
Coat skillet with nonstick spray and over medium-high heat, add spinach. When it just begins to wilt, add the 1/2 tbsp garlic. When spinach is wilted, remove from heat and add the minced parsley, oregano and basil. Stir until herbs warm. Add to ricotta cheese mixture and mix well.
Brown sausage, breaking it up, in skillet over medium heat until done. Drain and set aside. Cook onion until translucent. Then add the 1 tbsp garlic and zucchini. Cook for 3 minutes. Add mushrooms. Reduce heat to medium-low heat and stir occasionally.
While that mixture warms, spray a 9x13 inch baking dish with nonstick cooking spray. Add about 1/4 to 1/2 cup of pasta sauce and spread it around to slightly cover the bottom of the dish.
Lie one lasagna noodle on your preparation surface (i.e. plate or cutting board) and add ricotta mixture along the entire length of the noodle. (See Footnotes) Roll the noodle to enclose the cheese mixture and place in prepared dish trying not to let each roll touch. (This makes it easier to remove them from the dish to serve.) Repeat until filling is gone. Then cover each lasagna roll with about 1 tablespoon of pasta sauce. Bake in preheated 325 degree oven for 25-30 minutes.
Meanwhile, return the sausage to the warming vegetable mixture and add whatever is left of the pasta sauce to the pan (should be about 1/2 the jar). Warm through. When lasagna rolls are done, plate them and spoon desired amount of meat sauce over each roll and sprinkle with additional shredded cheese if desired.