Ingredients
Method
- 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!
Notes
* For BLW you can cook some extra vegetables in the oven coated in olive oil or butter to bake. Serve the vegetables and remove some mince from the lasagne to serve
* To puree, spoon out some mince, sweet potato and eggplant and blend with a small blender or bar mix with some bone broth to thin to your desired consistency
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