Kangaroo Lasagne

11:25 am on 2 May 2016

KANGAROO LASAGNE
SERVES 6
750 g kangaroo mince
1 large onion, coarsely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
100 ml red wine
500 g bush tomato chutney (see note)
melted butter, to grease
1 packet fresh lasagne sheets
250 g shredded mozzarella cheese
1/2 cup grated parmesan cheese
fresh herbs, for garnish

LEMON MYRTLE BECHAMEL SAUCE
60 g butter
1⁄3 cup flour
4 cups milk
1/2 cup grated parmesan cheese
pinch of salt
pinch of nutmeg
1 teaspoon ground lemon myrtle leaf
(see note)
Heat a large saucepan over medium heat and cook the
kangaroo mince, onion and garlic for 5-7 minutes or until
browned. Add the tomato paste and wine, stir and cook for
5 minutes or until reduced. Add the bush tomato chutney,
stir through and allow to simmer for 25 minutes, stirring
occasionally.
To make the béchamel sauce, melt the butter in a medium
saucepan over medium-high heat until it starts to foam.
Add the flour and cook, stirring, for 1-2 minutes, or until
the roux is bubbling. Remove from the heat, and slowly add
the milk, whisking constantly, until the mixture is smooth.
Return to the heat and cook, stirring, for 6-8 minutes, or
until the sauce coats the back of a spoon. Remove from
the heat and stir in the parmesan cheese, salt, nutmeg and
ground lemon myrtle.
Preheat the oven to 180°C. Lightly grease the sides and
bottom of an ovenproof baking dish with melted butter.
Spread a little of the kangaroo sauce over the base of the
baking dish and top with a layer of lasagne sheets. Spread
the lemon myrtle béchamel sauce on the lasagne sheets,
then top with kangaroo sauce and scatter over a little
mozzarella cheese. Repeat these layers until you reach the
top of the dish. Finish with lemon myrtle béchamel sauce
and sprinkle parmesan cheese over the top.
Bake for 35-45 minutes or until golden on top. Remove
from the oven and allow to stand for 10 minutes before
serving. Garnish with fresh herbs.

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