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Heat the olive oil in a large fry pan and sauté the garlic and onion gently till soft. Add the sliced zucchini to the pan and cook over medium heat till lightly coloured. Remove from pan, set aside.
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Melt the butter in the pan, add the sliced mushrooms and cook on a high heat till mushrooms are tender.
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Mix the mushrooms and zucchinis together with marjoram leaves, season to taste.
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Make the white sauce by melting the butter in a saucepan; add the flour and cook, stirring, over medium heat for 2 minutes.
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Gradually add the milk whisking after each addition. Bring to the boil and continue stirring till the sauce is smooth and thick, season with salt, pepper and nutmeg.
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Assemble the lasagna in a 1.5 litre oven proof dish, spread a third of the tomato passata on the base of the dish, then add 1/3 of the mushroom and zucchini. Top with 1/3 of the white sauce, then lasagna sheets.
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Repeat the layers and finish with the white sauce, sprinkle with grated parmesan.
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Bake in a preheated oven for 30-35 minutes. Allow to stand for 10 minutes before serving. This is a great dish to make ahead, bake according to directions, refrigerate for up to 2 days. Reheat in the oven to serve.
