Preheat oven to 375 degrees F and coat a medium sized baking dish with nonstick spray. Set aside.

In a mixing bowl combine ricotta cheese and an egg.

Stir in mozzarella cheese, parmesan cheese and finely chopped mushrooms. Once mixed thoroughly, set aside in refrigerator until ready for use.

Cook noodles in a large pot until noodles are slightly underdone. Approximately 6-7 minutes. Drain noodles and lay them aside to cool. Leave them a little wet to prevent sticking.

Next with a vegetable peeler, shave zucchini from one end to the other to create zucchini ribbons.

When the noodles are cool layer zucchini ribbons among the noodles covering them from end to end.

Spread refrigerated cheese mushroom filling along top of the layered noodles.

Roll layered noodles up, placing the seam on the bottom.

Spread pasta sauce in baking dish and stagger in the lasagna roll ups.

Top with remaining shredded mozzarella and bake for 25 minutes. For a nice bubbly top, broil on high for a few minutes at the end of cooking time.

Garnish with fresh parsley and serve warm.