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Baby marrow lasagne

Using whole foods and vegetables can really bulk up a meal while adding some great flavours and nutrients. This bolognese baby marrow lasagne is no different!


For the béchamel
2 tbsp butter
2 tbsp flour
1 tsp Dijon mustard
Salt and pepper
1½ cups milk
For the lasagne
5 large baby marrows, sliced lengthways
Olive oil, to fry
1 L Bolognese sauce
½ cup grated mozzarella
3 tbsp grated Parmesan

1. Preheat oven to 180°C.
2. Melt butter in a heavy-based pot. Remove from the heat and stir in flour, mustard, salt and peppeuntil smooth. Gradually add the milk until the sauce is smooth and free of lumps.
3. Return to the heat and cook on low for 5 minutes until thickened.
4. Fry baby marrow slices until golden.
5. Assemble the lasagne: Spoon some Bolognese into a baking dish, add layers of baby marrow, Bolognese, béchamel, then mozzarella. The last layer should be mozzarella.
6. Sprinkle with Parmesan and bake for 45 minutes, until the cheese is golden.

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