Continuing our series of 1 meal, 3 ways, here is a delicious family recipe to share with your little one, because who has time to cook more than one meal! Iron rich and sustainable kangaroo mince is a great option if you’re based in Australia and can access it – otherwise you can substitute for beef or lamb mince.
Kangaroo Mince and Veggie Lasagne
Able to be frozen: yes
Mince Mixture
- 1 kg kangaroo mince
- 1400 g tomato passata
- 1 large brown onion
- 3 cloves garlic
- 2 medium carrots
- 1 tsp dried oregano
- 1/4 cup fresh basil
- salt and pepper to taste
- 1 tbsp oil/fat of choice for cooking
Fillings
- 300 g sweet potato
- 300 g eggplant
- 300 g lasagne sheets
- 1 cup cheddar or mozzarella cheese to top
Finely dice the onion and garlic. Grate the carrot on the finer side of the grater
Preheat a large frying pan over medium/high heat and add the cooking oil
Once hot, add the onion and garlic. Season with salt and cook until the onions have softened
Add the grated carrot and fry for a further 2 minutes
Add the kangaroo mince and fry on high until brown
Pour in the passata and the dried oregano. Mix well and allow to simmer for roughly 20 minutes until the sauce has reduced well
Once reduced, turn off the heat and add in the fresh basil, roughly chopped, and season to taste with salt and pepper
Preheat the oven to 180C
If preparing some vegetables for BLW, slice some sweet potato and eggplant into suitable BLW shapes and place onto a small baking tray. With the remaining sweet potato and eggplant, very finely slice them into long pieces of equal thickness. You can do this with a mandolin which makes it much faster and produces more consistent sized slices.
Grease the bottom of a large baking dish with olive oil or butter
Place the first layer of lasagne sheets in the baking dish and top with a layer of mince. Layer the sweet potato and eggplant, seasoning the vegetables well on each layer
Continue to layer the lasagne – pasta sheets, mince and vegetables. Finish with a mince layer and sprinkle the cheese over the top to bake
Place the lasagne into the preheated oven to bake, with the BLW sliced vegetables too if preparing. Bake for roughly 45 minutes until the top is golden and the pasta and veggies are cooked through. You can test this by piercing the lasagne to feel if it is soft
Serve with a leafy green salad or steamed veggies. Enjoy!
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