Garden Lasagne – Greek wide egg noodles with spinach, beetroot & turmeric, 500 g cooks in 4–5 minutes • beetroot, spinach and turmeric are worked into the dough • with butter, cheese, vegetables or a lighter sauce
Colour comes from the dough itself. Geusi Vounou Garden Lasagne are wide Greek egg noodles with beetroot, spinach and turmeric worked into the pasta. Mild in flavour, the flat ribbons pair easily with butter, cheese, vegetables and lighter sauces.
- ● Vegetables and turmeric in the dough • colour and subtle flavour from the ingredients
- ● Wide flat ribbons • hold lighter sauces and melted butter well
- ● No preservatives • according to the product pack
Garden Lasagne – wide, flat egg noodles with spinach, beetroot and turmeric (Geusi Vounou, 500 g)
Geusi Vounou Garden Lasagne are dry Greek egg pasta in the form of wide, flat noodles. Here, the name lasagne does not refer to a ready-made baked dish or large pasta sheets used only for layering. The pasta is prepared by boiling it in water in the usual way.
The base consists of semolina, flour, eggs, water and salt. Beetroot, spinach and turmeric add colour and subtle variations in flavour. The result is pasta with a gentle wheat and egg flavour that holds sauce, butter, cheese and olive oil well.
The name Garden Lasagne refers to the varied colours and the vegetable ingredients in the dough. The pasta works well in simple vegetable dishes, with butter or cream sauces, and in lighter meals with herbs, cheese or sautéed vegetables.
How to use
- Basic preparation – add the pasta to boiling salted water and cook for approximately 4–5 minutes.
- With butter or olive oil – drain and immediately toss with the fat, cheese and fresh herbs.
- With a vegetable or cream sauce – works well with courgette, leeks, spinach, cream, mild cheeses or mushrooms.
- As a colourful pasta side dish – serve with roasted vegetables, chicken or lighter vegetable dishes.
Reserve a small amount of the cooking water before draining. The released starch helps bind the pasta with sauce, butter or cheese and creates a more cohesive texture. Its gentle flavour does not need a particularly heavy or strongly spiced sauce.
Suitable for
Recommended related products
- Organic Koroneiki extra virgin olive oil
For lightly coating the pasta. A small amount of oil brings out the flavour of the pasta and helps combine it with herbs or cheese. - Organic garlic paste
For a vegetable or cream base. Warm it briefly in oil, then add vegetables, cream or a little pasta water. - Tomato sauce with olives
For a quick Mediterranean dish. Finish the cooked pasta briefly in the warmed sauce and add cheese.
Did you know?
- Garden Lasagne are actually wide, flat noodles, not a ready-made baked dish.
- Beetroot, spinach and turmeric naturally add colour to the pasta.
- The cooking time is approximately 4–5 minutes, and the product is free from preservatives.
The product is not labelled organic.
Garden Lasagne – key features
- Wide, flat egg noodles – a less familiar type of Greek pasta for everyday cooking.
- Not ready-made lasagne for baking – prepare the product by boiling it in water in the usual way.
- Varied ingredients – beetroot, spinach and turmeric add colour and a subtle flavour accent.
- Gentle flavour – combines well with butter, cheese, vegetables, cream and olive oil.
- Free from preservatives – the product contains no preservatives.
- Short cooking time – ready in approximately 4–5 minutes.
- For simple or colourful dishes – works well in vegetable and cheese dishes, as well as lighter meals with meat.
- 500 g pack – enough for several main-course servings.
Garden Lasagne work well when you want a dish with varied colour that remains balanced in flavour and easy to prepare. The wide, flat shape holds sauce well while retaining a lighter character than heavy baked pasta dishes.
Why choose Geusi Vounou
Geusi Vounou is a family-run agricultural business from the Grevena region of northern Greece. Its fields lie near the village of Vatolakkos at an altitude of approximately 600 metres, and the brand manages the production, processing and packing of its food under its own name.
The brand’s story draws on the legacy of grandmother Magdalini, who passed on the family’s respect for nature, ingredients and traditional methods of preparation. The current generation continues this approach, combining the family’s agricultural knowledge with modern processing and minimal interference with the natural character of the ingredients.
Geusi Vounou aims to combine Greek flavours with precise standardisation and quality control, while bringing regional Greek foods to customers beyond the country. Its production facilities operate according to HACCP and ISO 22000 systems; organic status applies only to specifically certified products.
A family story
The brand builds on the family’s agricultural experience and the legacy of grandmother Magdalini, rooted in respect for nature and its ingredients.
From the Grevena region
The business is based in northern Greece, with fields near the village of Vatolakkos at an altitude of approximately 600 metres.
Traditional ingredients, modern processing
Geusi Vounou combines Greek agricultural and culinary traditions with modern packing, standardisation and quality control.
Controlled production facilities
Production and processing take place in facilities operating according to HACCP and ISO 22000 systems.
Ingredients
SEMOLINA, FLOUR, EGGS, water, salt, beetroot, spinach, turmeric.
Allergens: eggs, gluten.
FAQ
What are Garden Lasagne?
They are dry Greek egg pasta in the form of wide, flat noodles, prepared by boiling them in water in the usual way.
Are they ready-made lasagne for baking?
No. They are not a ready-made baked dish or large sheets for layered lasagne, but dry pasta for standard boiling.
Why are they called Garden Lasagne?
The name refers to their varied appearance and the inclusion of beetroot, spinach and turmeric in the pasta dough.
What does the pasta taste like?
It has a gentle wheat and egg flavour. The vegetable ingredients and turmeric mainly add colour and a subtle flavour accent rather than a strongly spiced profile.
How do you cook Garden Lasagne?
Add them to boiling salted water and cook for approximately 4–5 minutes. Then drain and serve immediately with sauce, butter or oil.
What are they best served with?
They work well with olive oil, butter, cheese, cream and vegetable sauces, as well as tomato sauce, mushrooms or lighter meat dishes.
Can they also be baked?
Yes. Cook them to a firmer texture, combine with sauce and cheese, then finish briefly in the oven.
What are the ingredients and which allergens does the product contain?
The ingredients are semolina, flour, EGGS, water, salt, beetroot, spinach and turmeric. The explicitly stated allergen is eggs; the type of cereal is not specified further on the label.
Does the pasta contain preservatives?
No. The product is free from preservatives.
Are Garden Lasagne organic?
The product is not labelled organic, so we do not describe it as organic.
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214002734893 |
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | Bez lepku-GMO Free-Bio |
| Size: | 500 g |
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Geusi Vounou – “taste of the mountains” from Grevena, Greece
Geusi Vounou (Greek: Γεύση Βουνού, literally “taste of the mountains”) is a family agricultural business from Vatolakkos near Grevena in northern Greece. The brand is run by Vasilis Karapas, an agronomist from a farming family who planted his first oregano on family land in 2014 while still studying. He later added Greek mountain tea, thyme, sage, saffron, lemon balm, other aromatic plants and pulses.
His grandmother Magdalini was an important influence, teaching the family how to work with local herbs and emphasising the value of traditional plant material. What began as a small student project developed into an agricultural brand combining Greek farming and culinary traditions with modern processing control, packing and export.
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Not an anonymous brand. A real farm in Western Macedonia.
- Fields near Vatolakkos at approximately 600 m above sea level – not 680 m, as our website previously stated incorrectly.
- A family farming tradition – Vasilis grew up working in the fields and built on the experience of previous generations.
- Farm-grown herbs are naturally shade-dried to avoid unnecessary loss of aroma during drying.
- Herbs and pulses form the core of the farm’s own production. We use organic claims only for products that are individually certified; the brand’s wider range is not automatically organic.
Greek agricultural press reported in 2023 that the family farm covered approximately 50 hectares, including around 20 hectares of pulses and about 14 hectares of aromatic plants. Cereals used in crop rotation also remained part of the farming system. For the pulses and aromatic crops, the source reported certified organic cultivation.
Why Greek herbs are more than “just another oregano”
With Geusi Vounou, the main difference is not decorative packaging but provenance and the way the raw material is handled. Vasilis describes manual work from planting and weeding through harvesting, drying and packing. With aromatic plants, the aim is to preserve the character of the whole plant with as little processing as possible before packing.
For customers outside Greece, it is also useful to understand what individual Greek ingredients actually are and how they are used. A literal translation of the name is not always enough. Greek mountain tea, dittany, trahanas, kritharaki, hilopitaki and petoura are not marketing terms; they are specific traditional herbs, foods or types of pasta with their own uses.
From herbs and pulses to the wider Greek pantry
Today’s Geusi Vounou range is broader than the farm’s original production. At PraveBio.cz we therefore distinguish between two parts of the assortment:
- The farm-grown core: oregano, thyme, sage, lemon balm, Greek mountain tea, saffron, other herbs and pulses.
- The wider Greek range: traditional pasta, honey, mushrooms and truffle products, flavoured olive oils and other regional foods.
For each product we therefore check origin, ingredients, organic certification, the traditional name and the correct way to use it. The aim is not to sell customers “something Greek” without context, but to explain what makes each ingredient different, how to prepare it and why it has a place in Greek cooking.
Vasilis Karapas: from the first oregano crop to an export brand
Vasilis Karapas was born in Grevena in 1994 and studied agricultural development and farm business management in Thessaloniki. He has worked professionally in agricultural production and packing since 2014. Oregano was the first crop, followed by other aromatic plants and pulses.
Greek media reported in 2024 that more than 70% of production was exported. Exports began in Germany in 2018 and later expanded to other European countries, including the Czech Republic. Geusi Vounou was not created as a souvenir brand for tourists; it grew out of a working agricultural business and now sells its products across several markets.
Geusi Vounou at PraveBio.cz
PraveBio distributes Geusi Vounou in the Czech Republic and Slovakia. As with Ceylon Kokonati, we explain the differences between individual products, their Greek names, how they are used in the kitchen and the genuine USPs of each ingredient. Organic claims are used only where they apply to the specific certified product.
