Lasagne is originally from Naples, but it has become a popular delicacy here too. If you prepare them with zucchini, you will cook a very tasty vegetarian dish. In a large pot, bring water to a boil and boil the pasta sheets for about 5 minutes to soften them. Drain and run cold water over them. Brush with a little oil to prevent sticking. In a frying pan in hot oil, fry the finely chopped onion (for about 3 minutes). Add the crushed garlic and grated zucchini and sauté.
Then add a little cheddar and about 2/3 of the ricotta cheese and mix well. Heat the tomato sauce in a water bath or in the microwave. In a baking dish, layer the lasagna, half of the zucchini mixture, the lasagna, the tomato sauce,the lasagna, the rest of the zucchini mixture, the lasagna. Finally, sprinkle with the rest of the ricotta cheese and the rest of the cheddar cheese. In a preheated oven (200 degrees)bake for about 10 minutes until the cheeses are melted and golden.