Preheat oven to 250 degrees Celsius.

Cook pasta in salted water with dry vegetable spice mix until al dente, then drain.

Layer half of the cooked pasta in a casserole dish.

Cover the pasta with half of the sliced cheese using a Norwegian cheese cutter.

Add the remaining pasta on top of the cheese layer.

In a separate bowl, whisk together eggs, milk, oil, and salt.

Pour the egg mixture evenly over the pasta in the casserole dish.

Cover the top of the dish with the remaining cheese slices.

Bake in the preheated oven for 45 minutes, or until golden brown and bubbly.

Let the casserole cool slightly before serving. Can be served hot or cold.