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.