Preheat the oven to 350ºF.
Cook noodles according to package instructions. Drain and rinse with cold water.
Spread the noodles out on a lined baking sheet and reserve.
Brown the sausage in a large skillet, breaking up any large clumps.
Add the onion, garlic, and zucchini, and sauté until the vegetables are tender.
Add the fire roasted tomatoes, and cook until the mixture is dry.
Transfer the sausage mixture to a large mixing bowl and let it cool completely.
Add the ricotta, parmesan, and egg to the mix and combine thoroughly.
To assemble: Place two tablespoons of the sausage mixture at the bottom of each noodle. Roll into small packages and place in a well-greased baking dish. Repeat the process until all the noodles are used.
Cover the baking dish and bake at 350ºF or until the filling is set.
Serve warm with pizza sauce on the side for dipping.
Note: The lasagna rolls can be frozen individually after baking and reheated for an easy snack or dinner.