Squeeze the garlic and fry it in a pan with the chopped onion and olive oil. When it starts to brown, add the tomato coulis, salt and pepper and simmer for 15 minutes on low heat.
In a bowl, coarsely grate the zucchini and sauté in a pan with a little olive oil and garlic.Remove from heat and add the ricotta, grated nutmeg, salt and pepper. Mix well. Preheat your oven to 180°C.
Pour a tablespoon of tomato coulis into a baking dish and place a layer of lasagna pasta on top. Then place 1/3 of the zucchini-ricotta mixture, followed by 1/3 of the tomato coulis.
Repeat 2 more times. Top with grated Parmesan cheese.You can also add a little to each layer. Bake for 30-40 minutes, until lasagna is toasted.
