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Venison Lasagne

Yields6 Servings

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.

Venison Lasagne


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


  1. Roast the cherry tomatoes at 220°C / 430°F for 15 to 20 minutes until golden and blistered.
  2. 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.
  3. 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
  4. Make bechamel sauce (see below).
  5. 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.
  6. 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.

Nutrition Facts

Servings 0

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