Tomato Sauce: Sauté 2 chopped onions and one clove of crushed garlic in a saucepan with some oil until soft. Add the chopped tomatoes. Season with a few chilli flakes and Worcestershire sauce. Leave to simmer.
Zucchini Mixture: Sauté the onions in another saucepan, add the clove of crushed garlic garlic and the grated zucchinis. Allow to soften, season with salt an pepper.
To Assemble: Oil the bottom and sides of your lasagne dish, add a little milk, just to barely cover the bottom of the dish. Layer lasagne, zucchini, lasagne sheets, tomato sauce, lasagne until the dish is almost full. Finish off with a layer of lasagne and then cover in the white sauce. Top with grated cheese.
Bake in the preheated oven until the top is crisp toasted cheese.