Ferry Project is working in partnership with Cambridgeshire County Council's Waste Reduction Team by producing a series of seasonal recipes and videos for each month of the year, using some ingredients that may otherwise be wasted or thrown away, in versatile and creative ways - with very tasty results.

 

In September, we often get a lot of marrows that we don't quite know what to do with. So, here is a free recipe for a Marrow Lasagne:

Watch the video here

 

Marrow Lasagne

Ragu:

225g minced beef

1 onion, diced

1 clove garlic, crushed

1 carrot, diced

1 parsnip, diced

100g red lentils

2tbsp tomato puree

1 tin chopped tomatoes

½ tsp dried oregano

Bay leaf (optional)

Salt and pepper

 

1 marrow, sliced very thinly

 

Cheese Sauce:

40g butter

40g plain flour

450ml milk

100g cheddar, grated

 

Method

Make the Ragu: Place the beef in a pan and turn to a medium heat. Add the onion, garlic, carrot and parsnip. The beef will release fat and the vegetables will begin to soften. Stir in the lentils. Fry for a few minutes stirring well. Add in the tomato puree and tinned tomatoes. Add a little water to the tin, about a ¼ full, swish out the juice and add to the pan. Add the herbs and season. Place on a lid and simmer on a low heat for 20 minutes. Check partway through and add a little water if needed. The lentils will soak up liquid so adjust if needed.

Meanwhile, make the sauce. Melt the butter in a pan. Add the flour. Cook for 1 minute then remove from the heat. Add the milk a small amount at a time. Stirring well each time and adding a little more at a time. Once all the milk is incorporated place back on the heat and slowly bring to the boil stirring all the time. Once bubbling and thickened remove from the heat.

Add the cheese, saving a little for the top.

Prepare the marrow by taking of the ends then slicing into thin lengths.

In an ovenproof dish start with a layer of ragu, one third of the mixture, then a layer of marrow slices. Spread on one third of the sauce. Then another third of meat mixture, and layer up finishing with cheese sauce. Sprinkle on the remaining cheese.

Bake in the oven for 35 to 40 minutes at 190C/ Gas Mark 5 until the marrow is soft and the lasagne is golden and bubbling.