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.