Baby marrow lasagne

Baby marrow lasagne

Everyone loves lasagne!

 PREP TIME 30 min | COOK TIME 1 hour 30 min | SERVES 4-6

INGREDIENTS

• 1 kg pumpkin, skin removed, cut into wedges
• 5 baby marrows sliced thickly lengthways
• ½ cauliflower head, cut into small florets
• ¼ cup olive oil
• 1 onion, chopped
• 3 trimmed celery stalks, chopped
• 1 carrot, chopped
• ½ cup white wine
• 800 g canned chopped tomatoes
• 1 bay leaf
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh thyme
• 2 tbsp chopped fresh oregano
• 1 red pepper, seeded and chopped
• 1 ½ cup cream cheese, softened
• ¾ cup milk
• 1 cup finely grated parmesan
• 280 g lasagne sheets, placed in boiling water for 3-5 minutes (blanched)

METHOD

PREHEAT oven to 200°C. Line 2 oven trays with baking paper.

PLACE pumpkin, baby marrow and cauliflower on separate oven trays. Drizzle with 1 1⁄2 tbsp of oil and season.

ROAST pumpkin for 10 minutes. Add zucchini and cauliflower and roast for a further 20-30 minutes until tender. Reserve four slices of baby marrow for the top. Reduce oven to 180°C.

HEAT remaining oil in a frying pan over medium heat. Add onion, celery and carrot, stirring, and cook for 10 minute, until soft. Add wine, bring to the boil and cook for 5 minutes until most of the wine is evaporated.

STIR in tomatoes, herbs, red pepper and 1 cup of water; bring to the boil. Reduce heat and cook, covered, for 20 minutes or until thickened slightly. Season.

PROCESS cauliflower until smooth paste. Transfer to a medium bowl and stir in cream cheese, milk and 3⁄4 cup of the parmesan. Season.

SPOON 2 tablespoons of the tomato mixture over the base of a 20cm x 30cm ovenproof dish. Top with a layer of lasagne sheets, then a layer of pumpkin, baby marrow and cauliflower mixture. Repeat with remaining ingredients, finishing with a layer of cauliflower mixture then reserved baby marrow. Sprinkle with remaining parmesan and bake for 45 minutes or until lasagne sheets are tender.

TOP with extra basil leaves.

FOOD TEAM TIP: To evenly roast the vegetables, rotate oven trays during cooking. To make this gluten-free, use gluten-free lasagne sheets.

Print Recipe

Baby marrow lasagne

Serves: 4 - 6

Prep Time: 30 minutes – Cooking Time: 1 hour 30 minutes

Ingredients

• 1 kg pumpkin, skin removed, cut into wedges
• 5 baby marrows sliced thickly lengthways
• ½ cauliflower head, cut into small florets
• ¼ cup olive oil
• 1 onion, chopped
• 3 trimmed celery stalks, chopped
• 1 carrot, chopped
• ½ cup white wine
• 800 g canned chopped tomatoes
• 1 bay leaf
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh thyme
• 2 tbsp chopped fresh oregano
• 1 red pepper, seeded and chopped
• 1 ½ cup cream cheese, softened
• ¾ cup milk
• 1 cup finely grated parmesan
• 280 g lasagne sheets, placed in boiling water for 3-5 minutes (blanched)

Instructions

1

Preheat oven to 200°C. Line 2 oven trays with baking paper.

2

Place pumpkin, baby marrow and cauliflower on separate oven trays. Drizzle with 1 1⁄2 tbsp of oil and season.

3

Roast pumpkin for 10 minutes. Add baby marrow and cauliflower and roast for a further 20-30minutes until tender. Reserve four slices of zucchini for the top. Reduce oven to 180°C.

4

Heat remaining oil in a frying pan over medium heat. Add onion, celery and carrot, stirring, and cook for 10 minute, until soft. Add wine, bring to the boil and cook for 5 minutes until most of the wine is evaporated.

5

Stir in tomatoes, herbs, red pepper and 1 cup of water; bring to the boil. Reduce heat and cook, covered, for 20 minutes or until thickened slightly. Season.

6

Process cauliflower until smooth paste. Transfer to a medium bowl and stir in cream cheese, milk and 3⁄4 cup of the parmesan. Season.

7

Spoon 2 tablespoons of the tomato mixture over the base of a 20cm x 30cm ovenproof dish. Top with a layer of lasagne sheets, then a layer of pumpkin, baby marrow and cauliflower mixture. Repeat with remaining ingredients, finishing with a layer of cauliflower mixture then reserved baby marrow. Sprinkle with remaining parmesan. And bake for 45 minutes or until lasagne sheets are tender.

8

Top with extra basil leaves.

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ALSO SEE: Pea, fennel & spinach lasagne

Pea, fennel & spinach lasagne

Feature image: Are Media