1. Preheat the oven to 190°C / 375°F. Peel and chop the onion, then heat olive oil in a pan and sauté the onion until softened and translucent.

2. Add the garlic and cook for 1 minute, stirring occasionally. Add the diced tomatoes, water, dried basil, salt, and black pepper to the pan.

3. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Slice the zucchinis into thin rounds.

4.In a separate bowl, mix the light sour cream and grated cheese together until well combined.

5.In a 23x33 cm / 9x13 inch baking dish, spread a layer of tomato sauce on the bottom.

6. Arrange 3 lasagna noodles on top of the sauce. Spread half of the sour cream mixture over the noodles, followed by half of the zucchinis.

7. Repeat the layers: tomato sauce, noodles, sour cream mixture, and zucchinis. End with a layer of tomato sauce on top.

8. Sprinkle additional grated cheese over the top layer of tomato sauce. Cover the dish with aluminum foil and bake for 30 minutes.

9. Remove the foil and continue baking for 10-15 minutes, or until the cheese is melted and bubbly.