Ostrich lasagne

Preheat oven to 180°C.

To make the pasta:

Pour the flour onto a clean work surface and make a well in its middle. Lightly beat the eggs and pour into the centre of the well. Using a fork, combine the flour into the egg until a dough forms.

Knead the dough for about 10 minutes, or until firm. Cover in clingfilm and chill for 15 minutes.

Using a pasta machine on its third setting, roll the dough into sheets. Dust regularly with flour to prevent it from sticking.

Dust with flour, place on a tray and cover with clingfilm.

To prepare the ostrich mince:

Heat the olive oil in a saucepan and sauté the onion and garlic until soft. Add the ostrich and brown for a couple of minutes.

Add the tomato paste, whole tomatoes, thyme, oregano, water and sugar and simmer over medium heat until the sauce starts to thicken, about 15 minutes. Stir through the parsley and season to taste. Set aside until ready to assemble.

Cut the pasta sheets to fit the dish and boil in salted water until al dente.

In an ovenproof dish, alternately layer the cooked pasta sheets, mince and white sauce. End with a layer of white sauce and sprinkle with grated Parmesan. Bake for 20 minutes, or until the cheese is melted and bubbling.

To make the white sauce:

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 a high heat until thick.

Cook's note: Buy all means, buy your own pasta sheets. But if you're going to make the pasta at home, read up on Hannah's Tips for using a pasta machine.

The ostrich mince brings a lighter taste to this dish and it's more easily digested at dinner time, but you could just as easily use free-range beef mince.

It's also a great advantage when we have family visiting us from overseas as they find the ostrich meat a new experience.