Kangaroo Lasagne with Bush Tomato Chutney and Lemon Myrtle

Ingredients:

500g kangaroo mince
1 large onion ( chopped )
2 cloves of garlic ( crushed )
500g Bush Tomato Chutney
100ml Australian Merlot or Cabernet Sauvignon
30g tomato paste
5g Australian Wildfire Spice
1pkt fresh lasagne sheets ( boiled )
300ml béchamel sauce
5g Lemon Myrtle Sprinkle.
250g shredded mozzarella cheese
20g parmesan cheese

Procedure:

In a large saucepan on medium heat, cook the kangaroo mince, onion, and garlic until brown. Then stir in tomato paste and wine then cook until reduced. Add bush tomato chutney and Australian Wildfire Spice, and then allow to simmer for at least 15 minutes, stirring occasionally. Season with Outback Salt as required.

When making the béchamel sauce, as it cools mix in the Lemon Myrtle, this will ensure maximum flavour.

Lightly grease the sides and bottom of an individual serve dish. Then spread a little of the kangaroo sauce over the bottom. Then place a cooked lasagne sheet on the kangaroo sauce. Spread the Lemon Myrtle béchamel sauce on the cooked lasagne sheet. Then spread with kangaroo sauce and a little mozzarella cheese. Repeat the layers till you get to the top of the dish. Finish with Lemon Myrtle béchamel sauce and sprinkle parmesan cheese over top.

Bake at 180 degrees Celsius for 30 to 35 minutes. Sprinkle Wildfire Spice on the top and allow to stand for 10 minutes before serving. Makes 8 servings.