Clean Eating Marrow Lasagne

Growing up, I always knew I liked marrow but it wasn’t until I tried some of my mother in laws amazing marrow lasagne a few months ago that I started cooking it at home.

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I think I have been a bit intimidated by unfamiliar foods. Things that I would always order at a restaurant, like any kind of fish, lamb and fancy veggies but wouldn’t know quite how to cook at home. I guess marrow was one of those things.

This dish is so easy and delicious though, perfect for using up leftover bolognese or you can just whip up a batch of Clean Eating Organic Beef & Mushroom Bolognese, use half of it for this recipe (like I did) and then save the other half for another day.

If you are on a low carb or paleo diet, this is the perfect kind of meal to add to your weekly menu. This lasagne can be enjoyed as a light dinner served with a side salad, or can be bulked out by serving with some corn cobs and homemade clean bread. (obviously not paleo or low carb, but very yummy!).

You may also like:

• Clean Eating Vegetable Lasagne
• Clean Eating GF Chicken & Broccoli Lasagne
• Clean Eating Turkey Brown Rice Pasta Bake

Clean Eating Marrow Lasagne

By The Kitchen Shed Published: October 14, 2016

• Yield: 4 Servings

This lasagne can be enjoyed as a light meal served with a side salad, or can be bulked out with some corn cobs and homemade clean bread.

Ingredients

• 1 Marrow
• 2 large portions Leftover Bolognese I used half of the organic beef and mushroom bolognese recipe above
• 50 grams Cheese of choice I used organic medium cheddar
• 1 Tablespoon Fresh Herbs to garnish, optional

Instructions

1. Preheat the oven to 180*C and heat up your bolognese mixture if using from cold.
2. Cut the marrow in half lengthways and scoop out the seeds with a spoon.
3. Place the marrow 'boats' into a deep baking tray and spoon in the hot bolognese mixture.
4. Top with cheese and cover the tray with foil.
5. Place the tray into the oven for 20 minutes.
6. After 20 minutes, remove the foil from the tray and turn the heat up to 220*C.
7. Cook for a further 5 minutes until the cheese is golden and bubbling.
8. Once cooked, remove from the oven, scatter with freshly chopped herbs and serve.

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