Oven bakes and gratins

Our bakes are full of vegetables, with chicken, lentils, feta or quark and a sauce without cream: you bind it with milk, cream cheese or yoghurt. The cheese goes on top as a thin layer. Here you’ll find lasagne, gratins and low-carb bakes without pasta, plus sweet bakes with quark and fruit.

All bakes and gratins

High-protein quark semolina bake with cherries – 350 kcal
Sweet vanilla quark bake with raspberries – 472 kcal
Vegan berry quinoa bake – 410 kcal
Keto salmon and spinach bake with a parmesan crust – 520 kcal
Vegetarian quark and berry bake – 280 kcal
Vegetarian courgette and feta bake – 340 kcal
Vegetarian ricotta gnocchi gratin – 540 kcal
High-protein quinoa and cheese bake – 520 kcal
High-protein strawberry and quark bake – 250 kcal
Chicken and broccoli bake with wild rice – 510 kcal
High-protein raspberry and quark bake – 350 kcal
Gluten-free Finnish oat and blueberry bake – 280 kcal
Mediterranean feta and tomato pasta bake – 480 kcal
Vegetarian squash gnocchi bake with sage and mozzarella – 669 kcal
Low-carb broccoli cheese bake – 480 kcal
Mediterranean chicken and quinoa bake – 420 kcal
Chicken and broccoli bake with cashew cream – 450 kcal
High-protein skyr bake with apple – 340 kcal
Keto crustless cheeseburger bake – 450 kcal
Chicken and broccoli bake with a cheese crust – 510 kcal
Keto cauliflower bake – 410 kcal
Vegan lentil and leek bake – 420 kcal
Gluten-free potato and leek gratin with Gruyère – 420 kcal
Low-carb cod and tomato bake – 340 kcal

Frequently asked questions

How do I make a bake without cream?

Whisk milk with a little cream cheese, yoghurt or an egg, or make a white sauce from milk and a little flour. Puréed vegetables such as cauliflower or squash thicken it too. Then you only need a thin layer of cheese on top.

What temperature and how long do I bake a bake?

Usually 180 to 200 °C (160 to 180 °C fan) for 25 to 40 minutes. Raw potatoes take longer than pre-cooked pasta or vegetables. If the top browns too quickly, cover the dish with baking paper.

Can I make a bake ahead or freeze it?

Yes. Covered, it keeps raw or baked for up to a day in the fridge; then bake it 10 minutes longer. Baked and portioned, it freezes for about three months; bakes with potatoes go a little softer after thawing.