Here is an interesting twist on lasagna! If you can find kangaroo minced meat, this recipe will wow your guests. One thing to keep in mind, kangaroo meat is regarded a very lean meat, if overcooked it can easily dry out and become tough to eat. To prevent this make sure you marinate before cooking, only cook to medium rare and when serving make sure you cut against the grain for maximum tenderness.
- 750g (1½ pounds) kangaroo mince
- 1 large onion ( chopped )
- 2 cloves of garlic ( crushed )
- 500g (1 pound) bush tomato chutney
- 100ml (3½ fl oz.) merlot
- 30g (2 tablespoons) tomato paste
- 5g (1 teaspoon) wildfire spice
- 1pkt fresh lasagne sheets (pre-cooked)
- 300ml (10 fl oz.) béchamel sauce
- 5g (1 teaspoon) lemon myrtle
- 250g shredded mozzarella cheese
- 125g (½ cup) parmesan cheese
- salt as required
- Cooking instruction
In a large saucepan on medium heat, cook the kangaroo mince, onion, and garlic until brown. Then stir in tomato paste and wine then cook until reduced. Add bush tomato chutney and wildfire spice, and then allow to simmer for at least 25 minutes, stirring occasionally. Season with salt as required.
When making the béchamel sauce, as it cools whisk in the lemon myrtle, this will ensure maximum flavour.
Lightly grease the sides and bottom of an individual serve dish. Then spread a little of the kangaroo sauce over the bottom. Then place a cooked lasagne sheet on the kangaroo sauce. Spread the lemon myrtle béchamel sauce on the cooked lasagne sheet. Then spread with kangaroo sauce and a little mozzarella cheese. Repeat the layers till you get to the top of the dish. Finish with lemon myrtle béchamel sauce and sprinkle parmesan cheese over top.
Bake at 180 degrees celsius for 35 to 45 minutes or until golden on top. Sprinkle wildfire spice on the top and allow to stand for 10 minutes before serving. Garnish with fresh herbs.