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What's better than lasagne? Venison lasagne! Discover this delicious recipe here, brought to you with a little help from our avocado oil with basil.
1 punnet cherry tomatoes
1 tablespoon Avocado oil with basil
1 red onion, finely chopped
2 garlic cloves, minced
400g / 14oz venison mince
1 tin chopped tomatoes
Salt and pepper
Bechamel sauce (see below or purchase pre-prepared)
1 packet of lasagne sheets
1 large handful mozzarella cheese
1 cup grated tasty cheese
The Bechamel Sauce:
50g / 1.7oz butter
50g / 1.7oz plain flour
500ml / 1pt blue top milk
Pinch freshly grated nutmeg
- Roast the cherry tomatoes at 220°C / 430°F for 15 to 20 minutes until golden and blistered.
- In a pan over a low-medium heat, soften the onion and garlic in the avocado oil, then add venison mince and cook until browned.
- To the mince, add the tinned tomatoes and roast cherry tomatoes then simmer for 20-30 minutes until the sauce has reduced and thickened. Season as desired
- Make bechamel sauce (see below).
- Layer the lasagne in your desired dish. Grease with oil then a layer of pasta sheets, add mince, then bechamel sauce. Then repeat: pasta, mince, bechamel. Finish with pasta sheet layer then sprinkle with the mozzarella cheese then the grated tasty.
- Bake at 180°C / 355°F for 35-45 minutes then leave to sit for 10 minutes before serving.
The Bechamel Sauce:
Melt the butter in a pan, stir in the flour and cook for 1 minute over moderate heat. Take off the heat, pour in a little of the milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 minutes, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg.
Ingredients
1 punnet cherry tomatoes
1 tablespoon Avocado oil with basil
1 red onion, finely chopped
2 garlic cloves, minced
400g / 14oz venison mince
1 tin chopped tomatoes
Salt and pepper
Bechamel sauce (see below or purchase pre-prepared)
1 packet of lasagne sheets
1 large handful mozzarella cheese
1 cup grated tasty cheese
The Bechamel Sauce:
50g / 1.7oz butter
50g / 1.7oz plain flour
500ml / 1pt blue top milk
Pinch freshly grated nutmeg
Directions
- Roast the cherry tomatoes at 220°C / 430°F for 15 to 20 minutes until golden and blistered.
- In a pan over a low-medium heat, soften the onion and garlic in the avocado oil, then add venison mince and cook until browned.
- To the mince, add the tinned tomatoes and roast cherry tomatoes then simmer for 20-30 minutes until the sauce has reduced and thickened. Season as desired
- Make bechamel sauce (see below).
- Layer the lasagne in your desired dish. Grease with oil then a layer of pasta sheets, add mince, then bechamel sauce. Then repeat: pasta, mince, bechamel. Finish with pasta sheet layer then sprinkle with the mozzarella cheese then the grated tasty.
- Bake at 180°C / 355°F for 35-45 minutes then leave to sit for 10 minutes before serving.
The Bechamel Sauce:
Melt the butter in a pan, stir in the flour and cook for 1 minute over moderate heat. Take off the heat, pour in a little of the milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 minutes, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg.
