Lasagne - the perfect homemade comfort food. This version combines layers of rich venison bolognese, creamy cheese sauce and tender pasta, baked until golden and bubbling. Yum!
Ingredients
Servings
- BOLOGNESE -------------------------------
- 1 carrot
- 1 brown onion
- 3 garlic cloves
- 2 tsp olive oil
- 500 g venison mince (ground)
- 2 beef stock cubes
- 1.5 tsp dried oregano
- 2 Tbsp tomato paste
- 400 g canned crushed tomatoes
- 2.5 tsp brown sugar
- 2 tsp balsamic vinegar
- CHEESE SAUCE --------------------------
- 35 g butter
- 3.5 Tbsp plain flour
- 2.25 cups milk
- 1.5 cups Colby or cheddar cheese, grated
- LASAGNE ---------------------------------
- 6-7 instant lasagne sheets
- 1/2 cup mozzarella cheese, grated
Toppings
green salad
fresh bread
Servings
- BOLOGNESE -------------------------------
- 1 carrot
- 1 brown onion
- 3 garlic cloves
- 2 tsp olive oil
- 500 g venison mince (ground)
- 2 beef stock cubes
- 1.5 tsp dried oregano
- 2 Tbsp tomato paste
- 400 g canned crushed tomatoes
- 2.5 tsp brown sugar
- 2 tsp balsamic vinegar
- CHEESE SAUCE --------------------------
- 35 g butter
- 3.5 Tbsp plain flour
- 2.25 cups milk
- 1.5 cups Colby or cheddar cheese, grated
- LASAGNE ---------------------------------
- 6-7 instant lasagne sheets
- 1/2 cup mozzarella cheese, grated
Toppings
green salad
fresh bread
Bolognese
Finely dice carrot and onion. Crush garlic. Heat oil in a large non-stick pot on medium-high. Cook carrot, onion and garlic until tender (about 5 minutes). Add mince and cook, breaking up with a wooden spoon, until browned all over.
Stir in crumbled stock cubes and oregano. Cook for 30 seconds. Add tomato paste, canned tomatoes, sugar and vinegar. Reduce heat to medium. Simmer, stirring occasionally, while you make the cheese sauce.
Cheese sauce
Preheat oven to 190ºC / 375ºF fan bake. In a separate medium saucepan, melt butter until bubbling. Stir in flour and cook for 30 seconds. Gradually whisk in milk to form a smooth sauce. Cook, stirring, for about 5 minutes, until sauce thickens (it should coat the back of a wooden spoon). Stir in cheese. Season both sauce and Bolognese with salt and pepper to taste.
Lasagne
Spread a little of the cheese sauce in the base of an oven-safe dish (approximately 25 cm / 10" square). Cover with lasagne sheets (you will need roughly 1 1/2 per layer - break them as needed to fit). Spread one third of the Bolognese on top, followed by a quarter of the cheese sauce. Repeat to form two more layers of pasta, Bolognese and cheese sauce. Add a fourth layer of lasagne sheets and cover with the remaining cheese sauce. Sprinkle mozzarella on top.
Bake for 30-35 minutes, until lasagne is golden brown and bubbling, and pasta is cooked.
To serve
Remove from oven and leave to rest for 5 minutes before slicing and serving. Delicious with a green salad and fresh bread!
Here are some tips to help with this recipe
Is there a gluten-free option?
Make sure stock cubes are gluten-free. Use plain gluten-free flour and gluten-free lasagne sheets.
Using alternative lasagne sheets
Wholemeal instant lasagne sheets are a great alternative to regular instant lasagne sheets. You can also use fresh lasagne sheets (reduce cooking time by 5 minutes).
Can I use just one type of cheese?
If you don’t want to use two different types of cheeses, swap the mozzarella for Colby/cheddar.
