• 500 g Ostrich Mince
• 20 lasagne sheets
• 45 ml olive oil
• 2 medium-sized onions, chopped • 2 cups chopped mushrooms
• 30 ml butter
• 6 cloves garlic, crushed
• 70 g tomato paste
• 2 tins whole, peeled tomatoes (400 g)
• 3 sprigs thyme
• 3 sprigs oregano
• 125 ml water
• 30 g fresh Italian parsley, roughly chopped • Salt and ground black pepper
• 100 g parmesan, grated

For the white sauce

• 125 g butter
• 125 g flour
• 500 ml milk, warmed

To prepare the ostrich mince:

1. Heat the olive oil in a saucepan and sauté the onion and garlic until soft. Add the ostrich mince and brown for a few minutes.
2. Add the tomato paste, whole tomatoes, thyme, oregano, water, and simmer over medium heat until the sauce starts to thicken (about 15 minutes).
3. In the meantime melt butter in another saucepan and fry mushrooms until cooked. Season to taste, add to meat.
4. Stir in the parsley, set aside until ready to assemble.
5. Boil the pasta sheets in salted water until al dente.

To make the white sauce:

1. Melt the butter in a saucepan. Add the flour and stir to form a paste. Add the milk and whisk to prevent lumps from forming. Cook over medium heat until thick.
   To assemble a deconstructed lasagne:
2. Simply dish up the individual elements in a bowl, or on a plate.

To assemble traditional lasagne:

1. In an ovenproof dish, alternately layer the cooked pasta sheets, mince, and white sauce. Sprinkle with grated
   Parmesan.
2. Bake for 20 minutes at 180oC, or until the cheese is melted and bubbling.