Kanga Lasagne

  • Serves
  • Maintenance
    Dinner Maintenance

500g kangaroo mince

2 tomatoes, chopped

1 packet of salt reduced tomato paste

1 onion, chopped

4 mushrooms, roughly chopped

1 carrot, grated

1 zucchini, grated

1 clove of garlic

mixed herbs

1 cauliflower, blended

1 packet of mountain bread

small tub ricotta



1. Heat oven to 180°

2. Splash/spray some oil in a pan. Fry garlic & onion, add mushrooms.

3. Cook mince then add tomatoes, zucchini & carrot.

4. Mix in paste & herbs. Add blended cauliflower. Simmer all until mushrooms soft & tomatoes soften.

6. In a separate tub, mix ricotta & spinach.

7. In an oven dish place a layer of bread, a layer of meat mix, repeat layers again, then a layer of ricotta/spinach mix on top. Break up a piece of bread to add some crunch to the top.

8. Bake at 180° for about 20mins.


Recipe courtesy of Julie Masci, New Life Nutrition