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Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1kg kangaroo mince
- 2 400g cans peeled tomatoes
- 1 tsp oregano
- 2 tbsp tomato paste
- 1 cup water
- 75g unsalted butter
- 50g plain flour
- 750ml hot milk
- 100g grated cheese
- Instant lasagne sheets
Method
Heat olive oil in saucepan and fry onions and garlic until soft. Add meat and cook until brown. Add tomatoes, cook on high for five minutes. Mix in oregano. Stir in tomato paste and season with salt and pepper. Add the water and cook gently for 90 minutes. While cooking the meat, make the bechamel sauce. Melt the butter and add the flour. Cook a little but without browning. Allow to cool and stir in the milk gradually with a wooden spoon. Cook it gently for 20 minutes, then add cheese and ensure it does not stick to the bottom of the pan. Preheat oven to 200C. Pour cup of meat sauce into base of lightly greased baking dish. Alternate layers of lasagne, meat and bechamel sauce, finishing with sauce. Bake for an hour.
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