Preheat oven to 375F
In a nonstick skillet, over medium-high heat, add oil and cook chicken until no longer pink. Remove from heat and let cool.
In a nonstick skillet, over medium heat, add butter and cook mushrooms and zucchini. Remove from heat and let cool.
Combine ricotta and parmesan.
Divide tomato sauce into 2 bowls; add cooked chicken to one bowl and meat substitute to the other. Add mushrooms, zucchini and broccoli.
Using a fluted pastry cutter, cut lasagna sheets into 2 inch strips. Brush two ends with water and press ends together to create 16 inch strips.
Spread 3 tbsp of tomato sauce mixture on the length of noodle strips. Spread ricotta and parmesan cheese mixture on the length of noodle strips. Spread 1 tbsp of spinach at one end and top with red pepper strips on top. Roll up each noodle into a spiral.
Spread 1.5 cups of sauce on the bottom of a 8 X 8 baking pan. Place roll-ups on top of sauce. Sprinkle with mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for 5 minutes.
Remove from oven and let stand for 10 minutes.
Sprinkle roll-ups with capers and chopped olives after taking out of oven.