Fresh greens will always be a hit, and they’re even better when they’re the star of the show. This baby marrow and spinach lasagne is filled with flavour and green veg favourites.
SERVES 8 // COOKING TIME 1 hour 10 min
1 tbsp vegetable oil
1 onion, peeled and finely chopped
1 large leek, thinly sliced
5 large baby marrows, finely chopped
1 cup peas
80 g baby spinach
Salt and pepper
4 tbsp butter
4 tbsp cake flour
2½ cups milk, warmed
6 sheets lasagne, parboiled
1½ cups grated mozzarella
1. Preheat oven to 180°C.
2. For the green vegetable filling, heat the oil and fry the onion and leek until soft and translucent. Add the baby marrows and peas and cook until tender. Stir in the spinach. Season.
3. For the béchamel sauce, melt the butter in a pot and stir in the flour. Cook for 1 minute. Slowly whisk in the warmed milk and bring the mixture to the boil. Cook until the sauce thickens, then season.
4. For the baby marrow and spinach lasagne, start with a thin layer of sauce at the bottom of the dish to prevent the pasta from sticking. Add 2 sheets of pasta, then half the vegetable mixture, then half the sauce. Repeat the layers, topping with mozzarella.
5. Bake 30–40 minutes, until cheese is golden brown.
Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za
This spicy lentil bobotie is another meat-free favourite of ours!