Start by making the bolognaise sauce – In a large saucepan brown the onion and mince in 15ml sunflower oil, then add the carrots and tomatoes.
Add the cold water, then stir in the contents of the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce.
Bring to the boil whilst stirring then simmer uncovered for 10 minutes, stirring occasionally then remove from the heat and set aside.
Season the cake flour with Robertsons Atlantic Sea Salt and Robertsons Black Pepper
Dip the whole baby marrows in egg, and then into the seasoned flour.
Heat oil in a frying pan over medium heat and lightly fry the baby marrows until browned.
Spoon a layer of bolognaise into a small sized, greased ovenproof dish and sprinkle with some Parmesan cheese.
Top with half the baby marrows and add a layer of mozzarella slices.
Repeat the layers ending with a layer of bolognaise.
Arrange extra mozzarella slices on top and bake for 20-30 min.
BETTER FOR YOU TIPS : For a healthier twist version on this recipe replace the beef mince with ostrich mince