Venison and mushroom lasagna

Prep Time 25 mins
Cook Time 60 mins
Total Time 1 hr 25 mins
Servings: 4
Ingredients
  • For the Venison:
  • 1 / 1pkt 500g venison mince
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 250 button g mushrooms sliced
  • 1/2 cup red wine
  • 1/2 cup stock of your choice
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 bay leaf
  • 100 cream ml
  • Salt and freshly ground black pepper to taste
  • For the Bechamel Sauce:
  • 40 butter g
  • 40 wholemeal g (or plain)
  • 750 milk ml (full-fat recommended)
  • 10 crushed juniper berries
  • Salt and white pepper to taste
  • For Layering:
  • 12 dry 12-15 lasagna sheets
  • 1 cup grated cheddar cheese, smoked is great
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh chopped parsley
Instructions
  1. 1
    1. Start the Venison & Mushroom Ragu:
  2. 2
    Heat olive oil in a large pot. Add the venison mince and cook, breaking it up with a spoon, until browned. Remove mince and set aside.
  3. 3
    2. Add the chopped onion and mushroom and cook until they release their liquid and begin to brown. You want a nice brown colour on the onions and mushrooms.
  4. 4
    3. Stir in the chopped garlic and cook for 1min.
  5. 5
    4. Return the venison mince to the pot. Stir in the tomato paste, red wine, stock, dried oregano and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes (preferably 1-2 hours for deeper flavour), stirring occasionally, add the cream towards the end of the cooking. Season with salt and pepper to taste.
  6. 6
    5. Make the Bechamel Sauce: While the ragu simmers, melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a smooth paste (roux). Whisk in the cold milk and juniper berries, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency. Season to taste.
  7. 7
    6. Heat your oven to 180°C
  8. 8
    a. Assemble Lasagna:
  9. 9
    7. Spread a thin layer of the venison ragu on the bottom of your baking dish.
  10. 10
    8. Place a layer of lasagna sheets over the ragu (break to fit if necessary).
  11. 11
    9. Spread a layer of bechamel sauce over the pasta.
  12. 12
    10. Sprinkle with cheeses.
  13. 13
    11. Repeat the layers until all pasta is used and the last layer is bechamel and cheese.
  14. 14
    12. Bake: Cover the dish loosely with foil and bake for 25-30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly and the pasta is tender (test with a knife).
  15. 15
    13. Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh parsley.
Read it online: https://www.lenah.com.au/recipes/venison-and-mushroom-lasagna