- 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
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.
Cook's note: Hmmmm, cheesy, melty deliciousness. If you’re looking for something a little different try this version, which uses baby marrows instead of pasta and is on the table in under an hour. It might also mean one less session at the gym and more time on the couch too.