Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a baking sheet lined with parchment paper to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground turkey to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 7 - 8 minutes. Season with salt and pepper, and Italian seasoning.
Stir in the grated zucchini and cook for another 3-4 minutes until the zucchini is tender and any excess moisture has been evaporated.
In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, and the egg. Mix well.
Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish.
Spread approximately 2 tablespoons of the ricotta mixture evenly over each cooked lasagna noodle.
Top the ricotta mixture with a layer of the turkey and zucchini mixture.
Roll up each lasagna noodle tightly and place them seam-side down in the prepared baking dish.
Pour the remaining marinara sauce over the top of the lasagna rolls.
Sprinkle the shredded mozzarella cheese evenly over the top of the rolls.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the lasagna rolls cool for a few minutes before serving.
Garnish with fresh basil and parsley if desired and serve.