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Chop the onion and garlic, clean the vegetables, and cut the carrots and zucchini into small cubes.
Heat the oil in a pan and fry the onion and garlic until soft and translucent.
Add the carrots and fry them for a while until they soften.
Add the zucchini and herbs to the pan, and once they are almost cooked, add the strained tomatoes and broken lasagna sheets.
Bring to a boil and gently simmer until the pasta is cooked. This will take about 20-25 minutes.
Season the lasagnette with some salt, pepper, and more herbs if necessary.
Divide the lasagnette among the plates and sprinkle with some grated cheese.