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
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.
Servings 6