<\/span>1\/4 cup of butter<\/span><\/p><\/li><\/span>1\/4 cup of flour<\/span><\/p><\/li><\/span>2 cups of milk<\/span><\/p><\/li><\/span>4 cups (200 g) of mozzarella, shredded<\/span><\/p><\/li><\/span>2 cups (100 g) of parmesan cheese, shredded<\/span><\/p><\/li><\/span>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<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Bolognese sauce<\/strong><\/li>
- 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.<\/li>
- B\u00e9chamel sauce<\/strong><\/li>
- 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.<\/li>
- Lasagna assembly<\/strong><\/li>
- 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. <\/li>
- Then, 1 layer of pasta (cover the bottom dish, without overlap). Add about half of the bolognese sauce. Then, another layer of pasta. <\/li>
- Then, a layer of 3\/4 of the B\u00e9chamel 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. <\/li>
- The last layer is the rest of the bolognese, the rest of the B\u00e9chamel, and cover with the rest of the mozzarella and parmesan.<\/li>
- Place in the oven uncovered for 30 minutes. Rest the lasagna uncovered for 5 minutes before serving.<\/li><\/ul><\/div>
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<\/div>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:<\/h3>\n\t\t\t\t\t
- The ground venison in the bolognese sauce can be replaced with grocery bought ground beef.<\/li>
- 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.<\/li><\/ul>\n\t\t\t\t<\/div>
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