Nothing beats a homemade lasagne, and here's one with a twist - using kangaroo mince it's not only lower in fat but higher in iron and cheap to boot. Per serve, it works out at around $4.10!
To make the meat sauce
Heat the oil and saute the onion and garlic.
Add the vegetables and kangaroo and over a medium heat slowly brown the meat.
When the meat the completely brown, add the tomato puree, canned tomatoes, water and herbs.
Season and simmer for 25 - 30 minutes.
To make the bechamel sauce:
Heat the olive oil in a pan and add the flour and nutmeg and stir continuously for 2 - 3 minutes. Slowly add the milk a bit at a time stirring continuously until the sauce is smooth. Season and set aside.
Take a lasagne tin approx 30 cm x 20cm and spoon half the kangaroo mince into the bottom.
Arrange a layer of lasagne over the top and follow by a layer or the bechemal sauce
Top with 1/2 cup mozarella
Repeat the process
Preheat the oven to 180C
Place the lasagne in the oven to cook through for 45 minutes.
Makes 6 servings
| Prep Time: | 45 mins |
| Cooking Time: | 45 mins |
| Ready in: | 90 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 2502 kj |
| Calories | 598 kcal |
| Fat | 20 g |
| Saturated Fat | 5.1 g |
| Total Carbohydrate | 44.9 g |
| Total Protein | 54.5 g |
| Fibre | 8.7 g |
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