TAIFUN MAGAZINE PRODUCTS RECIPES ABOUT US DE FR IT HOME RECIPES LASAGNE GRILLING & BAKING LASAGNE 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. PRODUCT FETO INGREDIENTS For the tomato sauce: 2 onions 2 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 Salt Pepper Fresh thyme For the béchamel sauce: 30 g margarine 30 g flour 100 ml vegetable bouillon 200 g oat drink or the like Nutmeg Salt Pepper 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) MORE RECIPES WITH THIS PRODUCT PRINT SHARE For those who wish to find out more Back Next PRODUCTS FETO For the production of FETO, fresh Natural Tofu is fermented with vegan starter cultures (lactic acid bacteria). As a result, the tofu is mildly … READ MORE RECIPES VEGAN TOMATO QUICHE For the base of the quiche, mix flour with water, salt and margarine. Knead well, cover the dough with cling film and … READ MORE FIND US ON SOCIAL MEDIA Magazine Products Recipes About us Press enquiries Job opportunities Newsletter Our certifications Search Contact us Legal notice Privacy notice Return to top of page CONTACT