Baby marrow lasagne

Baby marrow lasagne

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  • 6
  • Easy
  • Carb Conscious Health conscious
  • 45 minutes
  • 20 minutes
  • Muratie Lourens Campher White Blend 2016

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.


  • 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

Cooking Instructions

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.

Discover more lasagne recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Camilla W
    November 23, 2017

    I’m a lasagna lover so when I saw this recipe I got excited. As with any lasagna the prep time is quite long, as mentioned in the recipe it takes about 45 minutes to prep. The first time I made this recipe I didn’t have nutmeg or Gorgonzola, so I used Gouda instead (its what I had on hand). I left it in the oven for about 25min until the cheese was nice and golden. It was such a big hit with my family, only empty bowls came back. The second time I made this, I decided to use my George Foreman to grill the baby marrow as I found pan frying them a pain. I also bought nutmeg but I’m not a big fan of nutmeg and actually preferred the version I made without it. Definitely a great recipe to try and to get your veggies in, very tasty!

  • Alma Pretorius
    September 6, 2017

    Sounds like a fabulous recipe … although technically this dish can only be on the table in 50 minutes … cause the tomato sauce is simmered for 30 minutes … and then the dish is baked for 20 minutes …

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      Tania Steenkamp
      September 6, 2017

      Agreed, sounds delish! But definitely a bit of false advertising on the time and low carb, technically its not low carb because of the wheat flour in the white sauce :) I think I’ll replace it with a cashew nut white sauce

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    Rose Page
    September 5, 2017

    The recipe is really good, but takes at least an hour, most definitely not 20 minutes.