Venison Lasagne Pasta Bake with Wild and Game

Sometimes after a long day at work, you don’t want to faff around with layering lasagne sheets. My Lasagne Pasta Bake is not only an easy make, it’s super tasty too. All your usual lasagne bits, just served in a different way. I cooked my lasagne mix for a long time, you could cook ahead of schedule. Or you could try an hour on a higher heat.

I should add that for this lasagne we used Venison from Wild and Game. You don’t have too, but for me venison is fantastic source of lean, low-fat protein. Lately we have been trying to eat less meat but when we do eat meat we buy quality UK meat. All Wild & Game meat is reared in the UK and is certified by the British Game Alliance. Their delivery service is fantastic and this isn’t our first time cooking with their products.

Venison Lasagne Pasta Bake

A super easy and super tasty twist on a traditional lasagne!

 Course Main Course

 Cuisine Italian

 Prep Time 10 minutes

 Cook Time 2 hours

 Pre-roasting cherry tomatoes 20 minutes

 Total Time 2 hours 30 minutes

 Servings 4

Ingredients

For the Lasagne

  • 1 tbsp Rapeseed Oil
  • 2 White Onions Finely diced
  • 4 Garlic Cloves Crushed
  • 1 tbsp Oregano
  • 2 Medium Carrots Finely chopped
  • 1 Punnet of Cherry Tomatoes Roasted (ahead of schedule)
  • 1 Punnet of Mushrooms Finely chopped
  • 1 kg Venison Mince (You can use beef mince)
  • 500 ml Passatta
  • 500 ml Beef Stock
  • Black Pepper
  • 300 g Pasta

For the Béchamel

  • 75 g Plain Flour
  • 75 g Salted Butter
  • 500 ml Milk
  • 200 g Parmesan (Keep some to the side for the top)

Instructions

Making the Lasagne

  1. Roast your cherry tomatoes whilst you prep the rest. Pop them in a pan with some black pepper and roast at 180c (fan) for 20 mins.
  2. Heat your oil in a pan on a medium heat, throw the onion and get it going. When it starts to go translucent add in the garlic. Fry until the garlic gets fragrant.
  3. Add in the mince, breaking it up as you cook it, so not to get too bigger clumps. Add in the oregano and cook until browned. Add in the mushrooms and carrot.
  4. Stir in the stock, passatta and cherry tomatoes. Bring to the boil, then turn down. Pop the lid on, turn the heat down and cook for an hour. Don’t forget to stir occasionally.
  5. After an hour take the lid off, turn the heat back up and keep stirring occasionally. You’re looking for the sauce to thicken now.

Making the Béchamel Sauce

  1. Now the sauce is in it’s final stages start the béchamel sauce. Melt the butter in a pan until bubbling, then take off the heat and add the flour. Once you have a dough like consistency return to the heat.
  2. Slowly add the milk, whisking between each addition. Once done cook a little longer adding most of the cheese (leave some) into the sauce.

Assembling the Lasagne

  1. Cook the pasta as per the packet instructions. Once drained add to the lasagne mix and stir until coated.
  2. Add to a pasta dish, then add the béchamel sauce on the top. Sprinkle the last of the cheese and bake at 180c (fan) for 15-20 minutes.
  3. Allow to stand a little before serving. Then enjoy!

This pasta bake is genuinely one of the most comforting things I have made. I even had enough to make Dr W a small one that he was able to pop in the oven for lunch (I just prepped it and put it in the fridge for the next day). I love meals you can batch cook. You could even keep half the sauce separate and freeze for use at another time. For us it made a couple of meals, which is great for those busy weeks at work.

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