Looking for a carb-conscious dinner while still wanting to satisfy your Italian food craving? Look no further! This baby marrow lasagna is the perfect meal to feed your body and soul. It is packed full of veggies, herbs and love! You won’t even miss the pasta in this dish.
Baby Marrow & Ostrich Lasagne
Baby Marrow & Ostrich Lasagne
with fresh basil, mushrooms & green leaves
Hands on Time: 30 - 45 minutes
Overall Time: 60 - 75 minutes
Ingredients:
- Baby Marrow
- Button Mushrooms
- Cooked Chopped Tomato
- Free-range Ostrich Mince
- Fresh Basil
- Grated Mozzarella
- Green Leaves
- NOMU Italian Rub
- Onion
- Onions
- Ostrich
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Egg/s
START THE BASE
Place a deep pan over a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the mince and the rub. Work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, stirring occasionally.
SIMMER LIKE A WINNER
When the mince is done, pour the cooked chopped tomato and 50ml of water into the pan. Mix until fully combined. Reduce the heat and leave to simmer for 10-15 minutes until thickened, stirring occasionally. On completion, add a sweetener of choice (to taste) and seasoning. In a bowl, combine 1 egg, ½ the grated cheese, seasoning, and ½ the torn basil.
LASAGNE, ASSEMBLE!
Place ⅓ of the saucy mince in the bottom of a small ovenproof dish. Top with ⅓ of the sliced mushrooms, ⅓ of the cheese and basil mixture, and ⅓ of the baby marrow ribbons. Repeat with the remaining mince, mushrooms, cheese mixture, and baby marrow to create two more layers. Sprinkle over the remaining cheese and bake in the hot oven for 20-25 minutes. In the final 3-5 minutes, turn the oven on to the grill setting or the highest temperature. On completion, the cheese should be melted and golden.
SALAD STEP
Just before serving, toss the rinsed green leaves with any remaining baby marrow ribbons, a drizzle of oil, and seasoning.
LIVE, LAUGH, LASAGNE!
Plate up a generous helping of the baby marrow and Ostrich lasagne. Side with the dressed green leaves. Sprinkle over the remaining basil and dig in!
START THE BASE
Place a deep pan over a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-6 minutes until soft and translucent, shifting occasionally. Add the mince and the rub. Work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally.
SIMMER LIKE A WINNER
When the mince is done, pour the cooked chopped tomato and 100ml of water into the pan. Mix until fully combined. Reduce the heat and leave to simmer for 10-15 minutes until thickened, stirring occasionally. On completion, add a sweetener of choice (to taste) and seasoning. In a bowl, combine 1 egg, ½ the grated cheese, seasoning, and ½ the torn basil.
LASAGNE, ASSEMBLE!
Place ⅓ of the saucy mince in the bottom of a small ovenproof dish. Top with ⅓ of the sliced mushrooms, ⅓ of the cheese and basil mixture, and ⅓ of the baby marrow ribbons. Repeat with the remaining mince, mushrooms, cheese mixture, and baby marrow to create two more layers. Alternatively, use two ovenproof dishes if you don’t have one that is big enough. Sprinkle over the remaining cheese and bake in the hot oven for 20-25 minutes. In the final 3-5 minutes, turn the oven on to the grill setting or the highest temperature. On completion, the cheese should be melted and golden.
SALAD STEP
Just before serving, toss the rinsed green leaves with any remaining baby marrow ribbons, a drizzle of oil, and seasoning.
LIVE, LAUGH, LASAGNE!
Plate up a generous helping of the baby marrow and Ostrich lasagne. Side with the dressed green leaves. Sprinkle over the remaining basil and dig in!
START THE BASE
Place a deep pan over a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 6-8 minutes until soft and translucent, shifting occasionally. Add the mince and the rub. Work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally.
SIMMER LIKE A WINNER
When the mince is done, pour the cooked chopped tomato and 150ml of water into the pan. Mix until fully combined. Reduce the heat and leave to simmer for 15-20 minutes until thickened, stirring occasionally. On completion, add a sweetener of choice (to taste) and seasoning. In a bowl, combine 1 egg, ½ the grated cheese, seasoning, and ½ the torn basil.
LASAGNE, ASSEMBLE!
Place ⅓ of the saucy mince in the bottom of an ovenproof dish. Top with ⅓ of the sliced mushrooms, ⅓ of the cheese and basil mixture, and ⅓ of the baby marrow ribbons. Repeat with the remaining mince, mushrooms, cheese mixture, and baby marrow to create two more layers. Alternatively, use two ovenproof dishes if you don’t have one that is big enough. Sprinkle over the remaining cheese and bake in the hot oven for 25-30 minutes. In the final 3-5 minutes, turn the oven on to the grill setting or the highest temperature. On completion, the cheese should be melted and golden.
SALAD STEP
Just before serving, toss the rinsed green leaves with any remaining baby marrow ribbons, a drizzle of oil, and seasoning.
LIVE, LAUGH, LASAGNE!
Plate up a generous helping of the baby marrow and Ostrich lasagne. Side with the dressed green leaves. Sprinkle over the remaining basil and dig in!
START THE BASE
Place a deep pan over a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 6-8 minutes until soft and translucent, shifting occasionally. Add the mince and the rub. Work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally.
SIMMER LIKE A WINNER
When the mince is done, pour the cooked chopped tomato and 200ml of water into the pan. Mix until fully combined. Reduce the heat and leave to simmer for 15-20 minutes until thickened, stirring occasionally. On completion, add a sweetener of choice (to taste) and seasoning. In a bowl, combine 2 eggs, ½ the grated cheese, seasoning, and ½ the torn basil.
LASAGNE, ASSEMBLE!
Place ⅓ of the saucy mince in the bottom of an ovenproof dish. Top with ⅓ of the sliced mushrooms, ⅓ of the cheese and basil mixture, and ⅓ of the baby marrow ribbons. Repeat with the remaining mince, mushrooms, cheese mixture, and baby marrow to create two more layers. Alternatively, use two ovenproof dishes if you don’t have one that is big enough. Sprinkle over the remaining cheese and bake in the hot oven for 25-30 minutes. In the final 3-5 minutes, turn the oven on to the grill setting or the highest temperature. On completion, the cheese should be melted and golden.
SALAD STEP
Just before serving, toss the rinsed green leaves with any remaining baby marrow ribbons, a drizzle of oil, and seasoning.
LIVE, LAUGH, LASAGNE!
Plate up a generous helping of the baby marrow and Ostrich lasagne. Side with the dressed green leaves. Sprinkle over the remaining basil and dig in!
Frequently Asked Questions
What is the preparation time for Baby Marrow & Ostrich Lasagne?
The preparation time for Baby Marrow & Ostrich Lasagne with fresh basil, mushrooms & green leaves is between 30 and 45 minutes.
What is the total time required to make Baby Marrow & Ostrich Lasagne with fresh basil, mushrooms & green leaves?
The total time required to make Baby Marrow & Ostrich Lasagne with fresh basil, mushrooms & green leaves is between 60 and 75 minutes.
How many servings does Baby Marrow & Ostrich Lasagne provide?
4 servings
What are the main ingredients in Baby Marrow & Ostrich Lasagne?
Baby Marrow, Button Mushrooms, Cooked Chopped Tomato, Free-range Ostrich Mince, Fresh Basil, Grated Mozzarella, Green Leaves, NOMU Italian Rub, Onion, Onions, Ostrich
What is the nutritional information of Baby Marrow & Ostrich Lasagne?
Calories: 559, Carbs: 30 grams, Fat: grams, Protein: 51.5 grams, Sugar: 17.8 grams, Salt: 26 grams
How do I prepare Baby Marrow & Ostrich Lasagne?
LASAGNE, ASSEMBLE!: Place ⅓ of the saucy mince in the bottom of a small ovenproof dish. Top with ⅓ of the sliced mushrooms, ⅓ of the cheese and basil mixture, and ⅓ of the baby marrow ribbons. Repeat with the remaining mince, mushrooms, cheese mixture, and baby marrow to create two more layers. Alternatively, use two ovenproof dishes if you don’t have one that is big enough. Sprinkle over the remaining cheese and bake in the hot oven for 20-25 minutes. In the final 3-5 minutes, turn the oven on to the grill setting or the highest temperature. On completion, the cheese should be melted and golden. SALAD STEP: Just before serving, toss the rinsed green leaves with any remaining baby marrow ribbons, a drizzle of oil, and seasoning. LIVE, LAUGH, LASAGNE!: Plate up a generous helping of the baby marrow and ostrich lasagne. Side with the dressed green leaves. Sprinkle over the remaining basil and dig in! START THE BASE: Place a deep pan over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-6 minutes until soft and translucent, shifting occasionally. Add the mince and the rub. Work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. SIMMER LIKE A WINNER: When the mince is done, pour the cooked chopped tomato and 100ml of water into the pan. Mix until fully combined. Reduce the heat and leave to simmer for 10-15 minutes until thickened, stirring occasionally. On completion, add a sweetener of choice (to taste) and seasoning. In a bowl, combine 1 egg, ½ the grated cheese, seasoning, and ½ the torn basil.
What should be prepared from my kitchen to make Baby Marrow & Ostrich Lasagne?
Baby Marrow, Button Mushrooms, Cooked Chopped Tomato, Free-range Ostrich Mince, Fresh Basil, Grated Mozzarella, Green Leaves, NOMU Italian Rub, Onion, Onions, Ostrich
How many calories does Baby Marrow & Ostrich Lasagne have?
559 calories
How much fat content does Baby Marrow & Ostrich Lasagne have?
grams
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