Taken from the ‘Meat on the Menu’ cookbook. What meat book produced in Australia would be complete without a kangaroo recipe? Now farmed as a terrific source of lean meat, kangaroo meat not only has a delicate flavour; it is virtually fat free!
Handful fresh basil leaves
1 onion, peeled and halved
2 cloves garlic
1-2 sticks celery, chopped in three
200g Swiss brown mushrooms
1 tbsp olive oil
400g pumpkin, thinly sliced
As much English spinach as you can fit in Varoma
500-600g kangaroo mince
50g red wine
50g chicken stock
400g chopped tomatoes or equivalent tinned tomatoes
50g tomato paste
1 tbsp Braggs sauce or shoyu
Seasoning to taste
1 quantity of Béchamel Sauce (from ‘Everyday’ cookbook)
Instant lasagne sheets
200g milled Parmesan cheese
Pre-heat oven to 180ºC.
Place basil into TM bowl and chop for 4 seconds on speed 6. Set aside.
Place onion, garlic, celery and oil into TM bowl and chop for 3 seconds on speed 6. Sauté for 5 minutes at Varoma temperature on speed 1.
Add mushrooms and chop for 3 seconds on speed 6.
Place pumpkin into the Varoma dish and add all the spinach on top of it.
Add mince, wine and chicken stock to TM bowl and set the Varoma in place. Cook for 10 minutes on Varoma temperature on Reverse + speed 1.
Place reserved basil, tomatoes, tomato paste, Braggs and seasoning and cook a further 10 minutes at Varoma temperature on Reverse + speed 1 with the Varoma set back into position.
Set aside sauce and steamed vegetables while you make the Béchamel Sauce in your 2nd Bowl and Blade Set.
Assemble lasagne by layering sauce, vegetables, lasagne sheets, a little of the grated cheese, Béchamel Sauce and repeating until all ingredients are used. Finish with Béchamel Sauce and additional grated cheese as needed.
Bake for 30-40 minutes until top is browned and edges are bubbling. Cover with foil if browning too quickly.
Serve with fresh green salad.
Try using this sauce over cooked pasta instead of Bolognaise.