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!

1 tbsp olive oil
1 brown onion chopped
2 cloves garlic, crushed
2 small zucchini, chopped
1 carrot chopped
200 grams mushrooms, chopped
1 400 gram can chopped tomatoes
2 cups water
½ cup oregano and basil, chopped
1 cup mozzarella cheese, grated
3 tbsp olive oil
½ tsp nutmeg
2 cups low fat milk
pinch sea salt

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

Scale recipe to serves

Prep Time: 45 mins
Cooking Time: 45 mins
Ready in: 90 mins

Suitable for:
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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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