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Lasagna sauce
Vegan “cheese” sauce
24 pasta sheets
Salt and pepper

Ingredients for “meat sauce”

2 chopped onions
2 cloves garlic
1 dl neutral-taste oil or 100 g Naturli’ Organic Spreadable
1 pack Naturli’ Minced
3 tins chopped tomatoes

Ingredients for “bechamel sauce”

500 g peeled and diced potatoes
300 g cauliflower, coarsely cut
1 tbsp. soya
1 tbsp. white truffle oil
½ grated nutmeg
2 dl Naturli’ Oat Drink
1 tsp. salt


Make the ‘meat sauce’ and ‘bechamel’ sauce first. Cover the base of an ovenproof dish with a thin layer of the ‘meat sauce’. Place a layer of lasagne sheets on top and repeat the process, alternating with a layer of ‘meat sauce’ and ‘bechamel’ sauce. Repeat 5-6 times, depending on the depth of the dish.

Finish with a layer of ‘meat sauce’ and ‘bechamel’ on the top. Bake in the oven at 185  C for approx. 45 minutes or until the lasagne sheets are completely soft. Test by poking with a fork.

Method for ‘bolognese sauce’

Fry the onion and garlic in oil until golden. Add Naturli’ Minced and cook until well-browned. Add the tomatoes and allow to simmer for 10 minutes, add salt and pepper and chilli and soya to taste. Method for ‘bechamel sauce’ Bake the cauliflower florets in a little oil in a pre-heated at 160 C until golden and soft.

Half cover the potatoes in water and boil with the lid on until soft. Drain them when done. Blend the cauliflower in a food processor until it forms a soft purée. Blend the potatoes using a hand blender until the mash becomes “stringy”. Next, add the cauliflower purée and blend the mass into a ‘stringy’ potato-cauliflower purée.

* Add soya, nutmeg and truffle oil to taste.
*It is important that the purée is ‘stringy’ to achieve the cheese-mass effect.

The recipes were developed by chefs Søren and Christian from the restaurant Frederiksgade 42, located in Aarhus in Denmark.

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