1. Preheat oven to 180C.
  2. Heat ¼ of the amount of olive oil in a large pan, add 1 garlic clove and cook for 2 to 3 minutes.
  3. Add tomato passata to pan and fill half the jar with water and add to the pan.
  4. Bring to the boil and simmer for 10 minutes, stirring occasionally and then turn off. Season with salt and pepper and discard whole garlic clove.
  5. In another pan heat remaining oil with 1 chopped garlic clove, lemon thyme and onion and cook for 3 minutes.
  6. Add zucchini and cook for 3 to 5 minutes or until zucchini is soft. Season with salt and pepper.
  7. Add the zucchini into a bowl and allow to cool slightly before adding ricotta and 1 cup of mozzarella. Mix to combine.
  8. To assemble, add enough tomato passata to cover the bottom of a baking dish or lasagna tray and add a layer of lasagna sheets.
  9. Cover the sheets with more passata and spread over some zucchini mix with a sprinkle Parmesan over the top.
  10. Repeat the layering process until 3 to 4 layers have been made.
  11. Finish with a layer of lasagna sheets followed by remaining passata and scatter remaining mozzarella over the top.
  12. Bake for 30 to 40 mins until the lasagna is golden and cooked through.
  13. Serve and enjoy with family and friends!