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!
Onion - 1
Free-range Ostrich Mince - 150g
NOMU Italian Rub - 10ml
Cooked Chopped Tomato - 100g
Grated Mozzarella - 50g
Fresh Basil - 4g
Button Mushrooms - 125g
Baby Marrow - 200g
Green Leaves - 20g
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!
Onion - 1
Free-range Ostrich Mince - 300g
NOMU Italian Rub - 20ml
Cooked Chopped Tomato - 200g
Grated Mozzarella - 100g
Fresh Basil - 8g
Button Mushrooms - 250g
Baby Marrow - 400g
Green Leaves - 40g
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!
Onions - 2
Free-range Ostrich Mince - 450g
NOMU Italian Rub - 30ml
Cooked Chopped Tomato - 300g
Grated Mozzarella - 150g
Fresh Basil - 12g
Button Mushrooms - 375g
Baby Marrow - 600g
Green Leaves - 60g
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!
Onions - 2
Free-range Ostrich Mince - 600g
NOMU Italian Rub - 40ml
Cooked Chopped Tomato - 400g
Grated Mozzarella - 200g
Fresh Basil - 15g
Button Mushrooms - 500g
Baby Marrow - 800g
Green Leaves - 80g
Woolies Products in this dish
