Preheat the oven to 180 degrees celsius, and heat a large fry pan over medium heat.
Thinly slice or mandolin the zucchini and finely chop or crush garlic.
Pour a generous amount of olive oil into the fry pan and then toss in the zucchini and garlic. Stir frequently to avoid too much colouring of the zucchini. Cook until softened and tender but not mushy.
Once cooked toss through the basil leaves, stirring to encorporate. Season with salt and pepper.
To start the bechamel melt the butter in a large saucepan over medium heat, then add the flour stirring until it begins to bubble. Then add the milk, pouring to incorporate slowly, stirring the entire time.
Add in bay leaves, nutmeg, a good crack of black pepper, and a pinch of salt. Bring to a simmer and stir for 5 mins or until the sauce thickens then set aside.
In a large baking dish begin to layer the lasagna starting with the zucchini, then pasta, then bechamel, then zucchini again. Continue until all zucchini is utilised.
Top the lasagna with a final layer of pasta sheets, more bechamel, the mozarella broken into small chunks, then a generous amount of grated parmesan cheese.
Cover with foil and bake in the oven for 15 minutes, then remove the foil and bake for a further 15 minute until golden and crispy on top.
