This tasty lasagne is another warm home-cooked favourite. If you already have a favourite lasagne recipe, why not use that but toss in some native herbs for extra flavour? In this version I've used Native Thyme - my personal favourite - but Native Basil would also work, a touch of Tanami Fire would add bite or try Ground Kutjera for a smoky caramel tomato flavour. Just pick one and see how you like it :)
1kg kangaroo mince (or replace with other type of mince)
3 cloves garlic, crushed
3 onions, quartered and finely sliced
2 large carrots, grated
1/4 cup olive oil
1/4 cup tomato paste
1 cup red wine
3 tsp native thyme
1/2 tsp mountain pepper
250g lasagne sheets
1/2 cup each tasty and mozzarella cheese, grated
Heat olive oil over medium-high heat in a large saucepan or frypan. Add the garlic to the pan and stir for 1 minute. Add the mince and onion and stir, breaking up the mince and browning all over.
Add the grated carrot to the pan, and stir to combine. Continue cooking, stirring regularly, until carrot softens.
Pour in the tomato passata, tomato paste and red wine. Stir and bring to the boil over high heat. Add the native thyme and mountain pepper. Reduce heat to medium-low and simmer the sauce for 20 minutes. Preheat the oven to 180 degrees celsius.
In a rectangular baking dish, spoon some of the sauce over the base. Top with lasagne sheets and then layer the bolognaise sauce and lasagne sheets. With the second from top layer, spread the ricotta cheese over the top of the sauce before adding the lasagne sheet. Top with the remainder of the sauce and sprinkle with the grated cheeses.
Bake for 40 minutes or until golden brown all over. Divide and serve with salad and bread.