07/04/2026
Taste Magazine
Home Recipes Carb Conscious Baby marrow lasagne
Main Meals
Baby marrow lasagne
By Abigail Donnelly
Prep Time
45 minutes
Cooking Time
20 minutes
Skip the pasta – this baby marrow lasagne feels just as indulgent as the pasta version, but contains an extra serving of veg. It's ready in under an hour.
Ingredients
For the white sauce:
3 T butter
3 T flour
2 cups milk
1⁄2 t ground nutmeg
150 g mozzarella, grated
For the tomato sauce:
1⁄2 cup olive oil
4 leeks, finely chopped
3 garlic cloves, finely chopped
140 g tomato paste
1 x 800 g can Italian whole peeled tomatoes
1 T parsley, roughly chopped
Sea salt and freshly ground black pepper, to taste
1 kg large baby marrows, sliced lengthways and pan-fried until golden
200 g Woolworths dry-cured wood-smoked streaky bacon, fried and chopped
50 g Parmesan, finely grated
50 g Gorgonzola, sliced
50 g mozzarella, sliced
Method
Preheat the oven to 180°C.
To make the white sauce, melt the butter in a saucepan over a medium heat. Whisk in the flour until smooth. Gradually pour in the milk, whisking continually. Continue stirring until thick. Add the nutmeg and mozzarella, stir until it melts, then remove from the heat.
To make the tomato sauce, heat the olive oil in a pan and fry the leeks until translucent and golden. Add the garlic, tomato paste and tomatoes and simmer for 30 minutes. Cool and stir in the parsley. Season to taste.
To assemble, layer the marrows, tomato sauce, bacon, white sauce, Gorgonzola and mozzarella on a baking tray, repeating until all the ingredients have been used. Bake for 20–25 minutes, or until golden and bubbling
https://taste.co.za/recipes/baby-marrow-lasagne/
