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)
1 tbsp cornflour
pinch of salt
pinch of salt
125 g mozzarella sliced
2 discs of feta crumbled
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.