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Eye Cheese - Swiss Style

Gouda & Spring Vegetable Lasagne


  • 300g green asparagus, ends peeled
  • 300g baby carrots, cut into strips 
  • 400g ripe tomatoes, halved, seeded and diced 
  • 2 cups simmering vegetable stock 
  • 1 bunch spinach leaves, washed
  • 50g butter 
  • 1/3 cup plain flour 
  • 3 cups milk 
  • 200g South Cape Gouda, grated Salt and white pepper 
  • 1 tablespoon oil 
  • 10 sheets instant lasagne


Cut asparagus into thin, diagonal slices. Trim carrots, cut into strips. Simmer carrots for 3 minutes, add asparagus and simmer for another 4 minutes, then add spinach and simmer for 1 minute.  Drain vegetables, allow to cool and add tomatoes.

Melt butter in a saucepan, stir in flour and cook gently for 2 minutes. Add milk, whisk until smooth and cook, stirring continuously until thickened. Season to taste. Stir in 150g of South Cape Gouda until melted then remove from heat. Place two lasagne sheets in the base of an oiled lasagne dish, spread with a little white sauce, top with another 2 lasagne sheets, one third of the vegetable mixture and then ¼ of the white sauce. Repeat layers twice and cover with a final layer of lasagne sheets, spread the remaining sauce over the top, and sprinkle with remaining South Cape Gouda.

Cover with foil and bake at 200°C for 35-45 minutes, then cook uncovered for another 10 minutes. Serve cut into squares.

Gouda & Spring Vegetable Lasagne

Preparation time:
25 minutes

Cooking time:
45-55 minutes


Products used:
South Cape Gouda

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