Gently fry the onion and garlic until transparent. Add the grated zucchini and fry gently for a further 5 minutes. Remove from heat and cool. Place the ricotta, parmesan and Italian herbs into a large bowl. Stir in the
zucchini mixture. Season with salt and pepper.
Pour half of the sauce into a large ovenproof dish. Divide the zucchini mixture between the lasagne sheets.
Roll up the lasagne sheets and cut tubes in half. Arrange the tubes standing upright in the dish, pressing them gently into the sauce. Gently spoon the remaining sauce around the tubes.
Sprinkle the top with grated cheese and fresh parsley.
Cover the top with foil and bake for about half an hour (until the pasta is tender). Remove the foil and bake for a further 10 minutes until the cheese is melted and golden.