How gorgeous is this low-carb, vegetarian baby marrow lasagne? We think it’s the perfect start to a new year! Plus, it’s budget-friendly.
SERVES 6 // COOKING TIME 1 hour, 15 min
8 large baby marrows, thinly sliced lengthways
500g cottage cheese
¼ cup grated Parmesan
2 eggs, beaten
Salt and pepper
1½ cups Napoletana sauce
1½ cups grated mozzarella
1. Preheat oven to 200°C.
2. Heat the olive oil and fry baby marrow slices in batches, until golden. Place on paper towel to drain.
3. Mix cottage cheese, Parmesan, eggs, and salt and pepper.
4. Spoon Napoletana sauce into an ovenproof dish. Add a layer of baby marrows, a layer of the cottage cheese mixture and then a layer of mozzarella. Repeat the layers until all the ingredients are used up make sure you end with mozzarella.
5. Bake for 35–40 minutes, until lasagne is golden and bubbling on top.