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Gluten-free Baby Marrow Lasagne

One pan courgette lasagne

Lasagne is delicious but it can be a faff, making a bechamel and bolognese sauce and then baking it for at least 40 minutes. And although delicious it can be a little carb and calorie heavy.

So here is super easy lasagne you can make with a few pantry staples. If you batch cook the bolognese at the beginning of the week you can use it in different ways throughout the week and can make this dish in just a few minutes.

Try to find large baby marrows, it will be much easier to peel them into thin slices. My children was not so impressed with the marrows but you can almost not taste it with all the other deliciousness going on.

This dish will also freeze well. Serve with a big salad or some steamed greens.

One pan courgette lasagne

One pan courgette lasagne

One pan baby marrow lasagne

  • Author: Ankie Niesing
  • Prep Time: 30 minutes
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 6 Portions 1x


Easy and delicious Baby marrow lasagne. Low carb, high in protein, and low in fat.

This is a win-win meal. You will also just need one baking tray.



2 tbs olive oil

1 onion chopped

2 cloves of garlic

2 carrots chopped

2 celery sticks chopped

400g minced beef

1 tbsp balsamic vinegar

400g ml tomato passata or tinned tomato

Salt to taste

1 large baby marrow thinly sliced

For the topping

125g  or low-fat smooth cottage cheese  (Lancewood works well)

125g  yogurt

1 tbsp cornflour

1 egg

pinch of salt

pinch of salt

125 g mozzarella sliced

2 discs of feta crumbled


Bolognese sauce

Make the bolognese sauce by frying the onions in a bit of oil until translucent. Add garlic, celery, and carrots.

Add mince and cook until brown. Add tinned tomatoes,  balsamic vinegar, and a pinch of salt. Rinse out the tomato tin/bottle with a little bit of water.

Cook for about 20 minutes on a hob and 5 minutes on high pressure in the Instant Pot.

Preheat oven to 200’C and get baking dish ready.

Build the Lasagne

Mix cottage cheese, yogurt, egg, and salt in a bowl

Peel the baby marrow with a potato peeler into thin slices.

Start by adding a layer of the cottage cheese sauce at the bottom of the dish

Add the first layer of baby marrows, and let it overlap slightly

Add bolognese layer-then another layer of baby marrows and sauce. Continue this until the ingredients finish. But make sure to finish with a layer of cottage cheese sauce. Add mozzarella slices and feta.

Bake in the oven for about 20 minutes until golden brown and the marrow slices are soft and cooked.

Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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