Preheat oven 350 F / 180 C. Laddle about 1 cup of sauce to the bottom of 9 x 13 inch baking dish.

In no stick skilllet, sauté garlic and olive oil for about 1 minute, add zucchini, salt & pepper to taste and cook about 4-5 minutes until soft.

In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt, & pepper.

Lay out the cooked lasagna sheet on a lean surface. Take ricotta mixture and spread it evenly over the noodle. Roll carefully and place it seam side down onto the prepared baking dish. Repeat with the remaining noodles.

Laddle the remaining sauce over the lasagna noodle and Tio each one with 1 tbsp mozzarella cheese.

Put foil over baking dish and bake for about 40 minutes until the inside is heated up and the cheese on top is melted.