Fry zucchini, onion and capsicum for 2-3 minutes. Add the tomatoes and mushrooms and cook, stirring for 2-3 minutes then add the tomato paste. Remove from heat. Season to taste, cool for 5-10 minutes.
Preheat oven 190C. spray large rectangle dish with cooking spray.
Lay the lasagne sheets on a work surface and share the filling between them. Roll them up and place in the baking dish. Pour the pasta sauce on top. Mix together the breadcrumbs and Parmesan cheese, then sprinkle evenly over the sauce. Bake for 20 minutes, until golden brown and bubbling. Serve at once, garnished with basil leaves.
