Kangaroo lasagne

Kangaroo lasagne
Kangaroo lasagne 

Kangaroo meat is far leaner than other red meats, and a good deal cheaper too. A lot of people still feel squeamish about eating kangaroo. "I think that's really silly ... not only does it taste great, it's healthier than regular mincemeat and is great for the environment," Samantha Day says.


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



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.