Lasagna – veggie style


Lasagna is always right. Though sometimes it feels not quite useful, especially after a weekend. Therefore, I made this vegetarian lasagna with whole wheat pasta and zucchini. At the same time had a meatless Monday.

300g courgettes
2 cloves of garlic pressed
2 tsp oil
1 can of crushed tomatoes
1 teaspoon rosemary
1 st vegetable stock cube
400 ml mild cheese sauce
100ml milk
10 pcs lasagna wholemeal
black olives
1/4 cup grated cheese lean
Cut the zucchini into slices. Peel and chop the garlic. Fry the zucchini and garlic in butter and canola oil in a skillet. Stir in crushed tomatoes, rosemary and crumbled stock cube. Let it cook together for a minute. Layer the vegetable sauce, cheese sauce and lasagne sheets in a greased ovenproof dish. Sprinkle with olives and cheese. Bake in center of oven 225 C about 50 min.


4 Comments Add yours

  1. Angie Mc says:

    I am so enjoying your beautiful pictures, unique recipes, and kind engagement. I have nominated you for the Sisterhood of the World Bloggers Award . Thank you for sharing your blog, and cookies, with me ❤


    1. Dinner Bank says:

      Thank you so very much ❤ So very sweet of you 🙂 But the link doesnt work…


      1. Angie Mc says:

        Thanks for letting me know! … now I’m thinking of your cookies 🙂


      2. Dinner Bank says:

        Thank you so very much. So sweet of you 🙂 ❤ Will check it out now. 🙂


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