Fattis & Monis


  • 2 x 410g cans All Gold Tomato and Onion Mix
  • 5ml garlic, chopped
  • 10ml sugar
  • ½ vegetable stock cube in 250ml boiling water
  • Salt and pepper to taste
  • 800g butternut, cut into 1cm pieces
  • 10ml dried sage
  • Salt & pepper to taste
  • 60g butter
  • 30g (60ml) cake flour
  • 1L milk
  • 500ml cream
  • Salt to taste
  • 12 Fatti’s & Moni’s Spinach Lasagne Sheets
  • 160g feta cheese, crumbled
  • 60g (125ml) cheddar cheese, grated


  1. Simmer the tomato and onion, garlic, sugar, stock and seasoning for 10 minutes until thickened.
  2. Preheat oven to 180°C and grease a large ovenproof dish.
  3. Cook the butternut in boiling salted water until soft then add it to the tomato sauce.
  4. Melt the butter in a saucepan then add the flour, remove from heat then whisk in the milk then simmer while stirring for 10 minutes.
  5. Stir in cream and season then set aside.
  6. Cover base of the greased oven dish with a single layer of pasta then ⅓ butternut, ⅓ white sauce & ⅓ feta.
  7. Repeat this step until mix is finished, top with grated cheese and bake for 30 minutes until pasta is cooked. Serve hot.


Add crispy bacon with butternut.

SERVES 4 – 6


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