Baby marrow lasagne – Food & Home Magazine
Baby marrow lasagne - everyone loves lasagne! Roasted pumpkin, baby marrow and cauliflower layered with cauliflower cheese sauce.
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Cooking tools:
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- Baking sheet
- Parchment paper
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- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 kg pumpkin, skin removed, cut into wedges
- 5 baby marrows sliced thickly lengthways
- ½ cauliflower head, cut into small florets
- ¼ cup olive oil
- 1 onion, chopped
- 3 trimmed celery stalks, chopped
- 1 carrot, chopped
- ½ cup white wine
- 800 g canned chopped tomatoes
- 1 bay leaf
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh oregano
- 1 red pepper, seeded and chopped
- 1 ½ cup cream cheese, softened
- ¾ cup milk
- 1 cup finely grated parmesan
- 280 g lasagne sheets, placed in boiling water for 3-5 minutes (blanched)
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