This vegetable lasagne with marrow is yet another great way to use marrows and courgettes that have simply grown too big.
You’ll probably notice a few recipes that utilises marrows, for example this soup recipe and globe marrow bolognese recipe.
It’s not unheard of to end up with a glutton of marrows because of prolonged rain and heat during the summer months.
Vegetable Lasagne with Marrow
A sweet and filling lasagne, that is meat free and uses up a marrow.
A great meat free alternative for a lasagne
Ingredients
For the bechemel sauce – Marco Pierre White does a great tutorial here.
- 430ml milk
- 1 Bay leaf
- 5 Whole black peppercorns
- Half a small onion
- 40g Butter
- 20g Plain flour
- A small carrot (peeled and cut lengthways)
- A single leek
- 1 teaspoon of English mustard
For the tomato and marrow bolognese filling
- Medium to large marrow (peeled, hollowed and diced into chunks)
- 1 1/2 Onion (roughly chopped)
- 5 Button mushrooms (roughly chopped)
- 1 Tin of chopped tomatoes
- Sprinkle of mixed herbs
- Tomato purée
- Healthy dash of Worcester sauce
- Squirt of tomato ketchup (optional)
Extras
- Pasta sheets
- Cheddar cheese
Directions
- First place the milk in a saucepan and add the bay leaf, peppercorns, carrot and onion.
- Place it over a low heat and simmer for around 5 minutes.
- Wash the pan and melt the butter gently – don’t over-heat it or let it brown, as this will affect the colour and flavour of the sauce.
- Now begin adding the infused milk a little at a time – about 1fl oz/25ml first of all and stir again vigorously.
- Turn the heat down and cook for 5 minutes. Taste and season with salt and freshly milled black pepper.
- Fry off the onion along with the mushroom, carrot and marrow until they are soft. If find the marrow turning a little hard, add a splash of boiling water and increase the heat.
- Add the chop tomatoes, mixed herbs, Worcester sauce, ketchup and puree, turn the heat down to a simmering level and simmer for around 20 minutes.
- In a long baking dish, evenly spread the tomato filling, followed by the pasta sheets, followed by an even layer of Bechemel sauce.
- Bake in the oven for between 40 – 60 minutes or until the pasta is soft and the cheese is golden brown.
For the bechemel sauce
Then remove the saucepan from the heat and strain the milk into a jug using a sift.
The onion and carrot should par-boiled or soft. Don’t throw these away.
As soon as the butter melts, then add the flour over a medium heat and stir using a whisk. This will ensure there are no lumps.
When this milk is incorporated, add another splash, whisk and continue until all of the milk is in the pot.
The reward will be a smooth, glossy, creamy sauce.
For the tomato and marrow filling
(pre-heat oven to 200c/180c fan/gas 6)
Repeat this pattern until the dish is filled. Be sure to finish with Bechemel sauce and a decent layer of cheese.
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