Recipes.

True Blue Aussie Lasagne

By Meg Yonson


I Quit Sugar: True Blue Aussie Lasagne
Photo by: Ella Martin
  • 6 servings
  • Prep - 20 mins
    Cooking - 1 hour 20 mins
  • Total - 1 hour 40 mins
I Quit Sugar: True Blue Aussie Lasagne
Photo by: Ella Martin

We've given the classic lasagne an Aussie take, using kangaroo mince for its high-quality protein, and heart-friendly omegas and vegemite for a savoury umami flavour that makes this lasagne richer and tastier!  

Servings: 6
Preparation: 20 mins
Cooking: 1 hour 20 mins

Ingredients

Lasagne Sauce

  • 200 g rashers bacon, diced.
  • 1 brown onion, peeled and diced.
  • 1 tablespoon coconut oil.
  • 500 g kangaroo mince (or beef mince).
  • 2 cloves garlic, minced.
  • 1 small carrot, grated.
  • 100 g mushrooms, finely chopped.
  • 2 cups baby spinach leaves.
  • 2 x 400 g tins of diced tomatoes.
  • 1 tablespoon tomato puree.
  • 1 teaspoon vegemite (or marmite).
  • 250 ml red wine.
  • 1/2 cup (25g) oregano leaves.
  • 4 (300g) lasagne sheets.

Bechamel

  • 50 g butter.
  • 50 g plain flour.
  • 300 ml milk.
  • 100 g Cheddar cheese, grated.
  • 100 g Parmesan cheese, grated.
  • 1 teaspoon Dijon mustard.

Directions

1. Add bacon and onion to a large frying pan. Cook for 5 minutes until bacon has cooked and onion is translucent.

2. Add coconut oil and mince to the pan and cook, breaking up with a wooden spoon, until browned all over.

3. Add in garlic, carrot, mushrooms and spinach and cook for another 3-5 minutes until softened.

4. Add diced tomatoes, tomato puree, vegemite, oregano and red wine to the pan. Bring to a boil, then reduce to a simmer, uncovered for 20-25 minutes until sauce thickens.

5. Meanwhile, make bechamel sauce. Melt butter in a large saucepan over medium-high heat. Add flour and stir in quickly for 2 minutes or until mixture is bubbling and you form a thick paste. Gradually add milk, whisking, until combined and the sauce thickens, about 5 minutes. Remove from the heat and stir through mustard and most of the cheese (reserving some for the top), and season with salt and pepper.

6. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 and grease a 27cm x 20cm baking dish with butter.

7. Spoon a layer of bolognese sauce into the dish, top with lasagne sheets and a layer of bechamel sauce. Repeat until all the bologenese, lasagne sheets and bechamel sauce are used up. Make sure you end with a layer of bechamel sauce. Sprinkle over reserved cheese.

8. Place lasagne into the oven and bake for 35 minutes until cheese is golden brown on top.

9. Remove from the oven, slice into 6 pieces and serve with some greens.


Note

Styled by Gemma Lush.

We've given the classic lasagne an Aussie take, using kangaroo mince for its high-quality protein, and heart-friendly omegas and vegemite for a savoury umami flavour that makes this lasagne richer and tastier!

Ingredients

Lasagne Sauce

  • 200 g rashers bacon, diced.
  • 1 brown onion, peeled and diced.
  • 1 tablespoon coconut oil.
  • 500 g kangaroo mince (or beef mince).
  • 2 cloves garlic, minced.
  • 1 small carrot, grated.
  • 100 g mushrooms, finely chopped.
  • 2 cups baby spinach leaves.
  • 2 x 400 g tins of diced tomatoes.
  • 1 tablespoon tomato puree.
  • 1 teaspoon vegemite (or marmite).
  • 250 ml red wine.
  • 1/2 cup (25g) oregano leaves.
  • 4 (300g) lasagne sheets.

Bechamel

  • 50 g butter.
  • 50 g plain flour.
  • 300 ml milk.
  • 100 g Cheddar cheese, grated.
  • 100 g Parmesan cheese, grated.
  • 1 teaspoon Dijon mustard.

Directions

1. Add bacon and onion to a large frying pan. Cook for 5 minutes until bacon has cooked and onion is translucent.

2. Add coconut oil and mince to the pan and cook, breaking up with a wooden spoon, until browned all over.

3. Add in garlic, carrot, mushrooms and spinach and cook for another 3-5 minutes until softened.

4. Add diced tomatoes, tomato puree, vegemite, oregano and red wine to the pan. Bring to a boil, then reduce to a simmer, uncovered for 20-25 minutes until sauce thickens.

5. Meanwhile, make bechamel sauce. Melt butter in a large saucepan over medium-high heat. Add flour and stir in quickly for 2 minutes or until mixture is bubbling and you form a thick paste. Gradually add milk, whisking, until combined and the sauce thickens, about 5 minutes. Remove from the heat and stir through mustard and most of the cheese (reserving some for the top), and season with salt and pepper.

6. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 and grease a 27cm x 20cm baking dish with butter.

7. Spoon a layer of bolognese sauce into the dish, top with lasagne sheets and a layer of bechamel sauce. Repeat until all the bologenese, lasagne sheets and bechamel sauce are used up. Make sure you end with a layer of bechamel sauce. Sprinkle over reserved cheese.

8. Place lasagne into the oven and bake for 35 minutes until cheese is golden brown on top.

9. Remove from the oven, slice into 6 pieces and serve with some greens.

Note

Styled by Gemma Lush.

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