Main courses


  • 90 minutes
  • moderate
  • Makes 1 lasagne

For the tomato sauce, mince the onion and garlic and sauté in olive oil for 2-3 minutes. Add the cubed squash and sauté a little longer. Add the bouillon, tomatoes and seasonings. Simmer covered at medium temperature for about 10 minutes. 

For the béchamel sauce, melt the margarine in a pot. Stir in the flour and deglaze with bouillon and oat drink (or the like). Briefly bring to a boil and cook until thickened. Season with salt, pepper and nutmeg.
Crumble the FETO by hand. Peel the red beets and squash, and cut into thin slices. 

In a large baking dish (approx. 30 x 40 cm), make layers: first the tomato sauce, then a layer of pasta sheets, tomato sauce, squash, béchamel sauce, and FETO. Repeat with red beets instead of squash, and repeat again with spinach. Salt the vegetables to taste. Finish with béchamel sauce.

For the topping, crumble the FETO. Mix with the breadcrumbs, oil, Herbes de Provence and optional yeast flakes. Sprinkle over the lasagne. Convection bake at 200 °C for 35-40 minutes until the pasta has softened.




For the tomato sauce:
cloves of garlic
800 g  canned diced tomatoes
300 g  cubed squash (such as butternut or Hokkaido)
2 tbsp  olive oil
200 ml vegetable bouillon
Fresh thyme 
For the béchamel sauce:
30 g  margarine
30 g  flour
100 ml  vegetable bouillon
200 g  oat drink or the like
For the lasagne:
200 g FETO Natural
250 g  lasagne sheets
2 small red beets
200 g  squash
100 g  fresh (or frozen) spinach
For the topping:
200 g  FETO Natural
3 tbsp  olive oil
2 tbsp  Herbes de Provence
2 tbsp breadcrumbs
1-2 tbsp  yeast flakes (optional)