There is no secret here, lasagna is AMAZING! Layer venison bolognese sauce, pasta and béchamel sauce, and voilà! However, the devil is in the details.
I recommend using my bolognese sauce recipe for this lasagna. This sauce is very rich and packs flavor (To see the recipe, click here). However, you are welcome to follow any spaghetti sauce you like.
The only detail I will mention is to make the sauce a little more liquid than if you were to enjoy with spaghetti. When you cook lasagna pasta, the pasta tend to absorb some of the liquid. Therefore, the sauce will be drier.
The other solution, which I personally very enjoy, is to make a tomato coulis to put on top of the lasagna portions. Simply bring 2 cups of tomato sauce to a boil, add 1 tbsp of balsamic vinegar, 1 tbsp of fresh basil (or 1 tsp of dried basil) and salt to taste. This coulis will help bring some moisture back to your lasagna and balance well with the very powerful taste of the bolognese sauce.
Ridiculously Good Venison lasagna
Course: MainCuisine: ItalianDifficulty: Medium6
servings15
minutes45
minutes1
hourIngredients
1.5-2 liters (6-8 cups) of venison bolognese sauce. (Go here for my recipe: traditional bolognese sauce. Prepare a big batch in advance. The lasagna will be very quick)
1/4 cup of butter
1/4 cup of flour
2 cups of milk
4 cups (200 g) of mozzarella, shredded
2 cups (100 g) of parmesan cheese, shredded
12 lasagna egg pasta (egg pasta don’t need to be cooked before assembly. Check on the pack if you need to parboil prior to assembling the lasagna
Directions
- Bolognese sauce
- Make the bolognese sauce first, it takes longer. If you have done batches prior and stored them, heat in a pot until it reaches a gentle simmer.
- Béchamel sauce
- Heat a medium pot under medium heat. Melt the butter and, when melted, add the flour. Cook while mixing to slightly brown the flour, 1-2 minutes. Add the milk and bring to a simmer while incorporating the flour in the milk. Add half of the parmesan cheese. Add salt and pepper to taste.
- Lasagna assembly
- Turn your oven to 375 F. In a deep oven safe dish (mine was 12″x9″x2″), start by spreading a light coating of bolognese.
- Then, 1 layer of pasta (cover the bottom dish, without overlap). Add about half of the bolognese sauce. Then, another layer of pasta.
- Then, a layer of 3/4 of the Béchamel sauce and 1/2 of the mozzarella cheese. One more layer of pasta, one layer of most of the bolognese and one layer of pasta.
- The last layer is the rest of the bolognese, the rest of the Béchamel, and cover with the rest of the mozzarella and parmesan.
- Place in the oven uncovered for 30 minutes. Rest the lasagna uncovered for 5 minutes before serving.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The ground venison in the bolognese sauce can be replaced with grocery bought ground beef.
- The ground venison in the bolognese sauce can be replaced with any ground red wild game meat. Ex: moose, elk, venison, duck, goose (goose is amazing in this dish!), to name a few.
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