Lasagna with deer

Give your lasagna a fresh twist with this venison version. This lasagna is deliciously rich in flavor and perfect for sharing with friends or family. The tender venison, braised in a spicy tomato sauce with game stock, makes this a unique dish that remains accessible. With a creamy béchamel sauce and a layer of cheese, this is a lasagna you simply must try. Perfect for anyone who wants to serve something special!

Number of persons: 6

Preparation time: 30 minutes

Cooking time: 45 minutes

Ingredients

• 500 grams of venison mince
• 2 onions, finely chopped
• 3 cloves of garlic, finely chopped
• 1 red bell pepper, diced
• 2 carrots, cut into small pieces
• 3 stalks of celery, finely chopped
• 2 cans of diced tomatoes (400g)
• 250 ml game stock
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 3 bay leaves
• Salt and pepper to taste
• Olive oil for frying
• 12 lasagna sheets
• 500ml vegetable béchamel sauce
• (optional) 100g vegan cheese, grated
• Fresh basil leaves for garnish
  
  

Preparation method:

1. Preheat the oven to 180°C.
   
2. Heat some olive oil in a large pan over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
   
   
3. Add the ground venison to the pan and cook for 5-6 minutes, or until it begins to brown.
   
   
4. Add the bell pepper, carrot, and celery to the pan and cook for another 5 minutes, or until the vegetables begin to soften.
   
   
5. Add the diced tomatoes, game stock, dried oregano, bay leaves, and basil to the pan. Season with salt and pepper and simmer for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
   
   
6. Grease a baking dish with a little olive oil. Spoon a thin layer of the sauce into the bottom of the dish. Place a layer of lasagna sheets on top.
   
   
7. Repeat this process, alternating with the vegan venison sauce, béchamel sauce, and lasagna sheets, until all the ingredients are used. Finish with a layer of béchamel sauce and sprinkle with the grated vegan cheese.
   
   
8. Bake the lasagna in the preheated oven for 30-35 minutes, or until the cheese is golden brown and the lasagna is bubbling.
   
   
9. Let the lasagna rest for a few minutes before serving. Garnish with fresh basil leaves and serve warm.
   
   

Wine tip: A nice Chianti