kangaroo-lasagne


cook_time

90 Mins

Serves

6 Persons


Ingredients
      • 1 tbsp olive oil
      • 1 brown onion chopped
      • 2 cloves garlic, crushed
      • 2 small zucchini, chopped
      • 1 carrot chopped
      • 200 grams mushrooms, chopped
      • 1 kg kangaroo mince
      • 250 ml tomato passata
      • 1 400 gram can chopped tomatoes
      • 2 cups water
      • ½ cup oregano and basil, chopped
      • black pepper and sea salt
      • 1 packet spelt wholemeal lasagne
      • 1 cup mozzarella cheese, grated
      • 3 tbsp olive oil
      • 3 tbsp unbleached flour
      • ½ tsp nutmeg
      • 2 cups low fat milk
      • pinch sea salt

Directions

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.

Nutritional Facts

      1. Kj 2502 kj
      2. Calories 598 kcal
      3. Fat 20 g
      4. Saturated Fat 5.1 g
      5. Total Carbohydrate 44.9 g
      6. Total Protein 54.5 g
      7. Fibre 8.7 g

Source: http://www.thefoodcoach.com.au/recipes/?RecipeID=1044

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