Free Healthy Recipe - Kangaroo Lasagne

Low GI, Wheat Free

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!

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

Method

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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