Colourful lasagne

Total time: 1hr 25m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 781 Kcal, 31g Protein, 72g Carbohydrates, 41g Fat


  • Bechamel sauce
  • 4 tbsp butter
  • 4 tbsp white flour
  • 8 dl milk
  • 1 tsp salt
  • 0.25 tsp nutmeg
  • a little pepper
  • Beetroot layer
  • 500 g boiled beets
  • 3 white lasagne sheets
  • 50 g grated Parmesan
  • Squash layer
  • 500 g squash (e.g. butternut)
  • 3 white lasagne sheets
  • 50 g grated Parmesan
  • Spinach layer
  • 2 tbsp olive oil
  • 240 g baby spinach
  • 3 white lasagne sheets
  • 0.25 tsp salt
  • Lasagne
  • 50 g grated Parmesan
  • 3 white lasagne sheets
  • 20 g knobs of butter
  • Utensils
  • One baking dish (approx. 2 l), greased

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  • Bechamel sauce

    Heat the butter in a pan. Add the flour to the butter and cook over a medium heat, stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk all at once, bring to the boil while stirring, reduce the heat. Season the sauce, simmer over a medium heat for approx. 10 mins., stirring occasionally until the sauce is thick and creamy.
  • Beetroot layer

    Cut half of the beetroot into slices 3 mm thick. Purée the remaining beetroot with 200 ml of the bechamel sauce.
  • Spread a little bechamel sauce in the bottom of the prepared baking dish. Place 3 lasagne sheets on top. Place the beetroot slices on the lasagne sheets, spread the beetroot purée over the beetroot slices. Scatter the cheese over the top.
  • Squash layer

    Peel the squash, remove the seeds, cut into approx. 3 mm slices.
  • Place the lasagne sheets on the beetroot layer. Spread the bechamel sauce and squash slices over the top, and scatter cheese on top.
  • Spinach layer

    Place the lasagne sheets on the squash layer. Roughly chop the spinach, mix with the oil and salt. Mix 200 ml of the bechamel sauce with the spinach and spread over the lasagne sheets.
  • Lasagne

    Place the lasagne sheets on the spinach layer, spread over the remaining bechamel sauce, scatter cheese and butter over the top.
  • To bake

    Approx. 45 mins. in the centre of an oven preheated to 200°C.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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