Mix up pancake batter according to the packet instructions.
Fry each pancake, set aside in a stack.
Pre-heat oven to 180 C.
Over med-high heat, add olive oil to pan and add garlic and courgettes. Fry until golden, and season well.
Turn heat down to med, then add pureed tomatoes. Simmer for 5-10 minutes. Remove from heat, then add mint.
In a medium-sized round oven dish (roughly the same diameter as your pancakes), start by laying a pancake on the bottom of the dish. Spread with courgette mix, crumb over a bit of ricotta, sprinkle with parmesan, and repeat (use about 5-7 layers, ending with a pancake).
Mix yoghurt with egg yolk and mint, then pour over the top. Bake for 30 minutes. Serve with a crisp green salad.