Beetroot Lasagna with Feta and Honey

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

2 tuber / s beetroot, fresh
2 packs feta cheese, if possible real sheep`s cheese
1 handful herbs, fresh, mixed (thyme, marjoram, tarragon and / or rosemary)
4 tablespoon honey
5 tablespoon olive oil, good

Instructions

Peel the beetroot and cut into approx. 0.5 cm thick slices. Line an ovenproof dish with the first peeled beetroot and crumble a pack of feta cheese on top. Spread a little honey and the herbs on top. Then layer the second beetroot on top, then spread the rest of the feta on top, then spread the honey and herbs over it again. Finally drizzle olive oil over it and place in the oven for 30 minutes at 200 degrees (top / bottom heat). If you want, you can turn on the grill function of the oven at the end.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.