Venison Lasagne or Beef
Savor the rich, hearty flavors of Venison Lasagne (or Beef), a comforting classic with a game-day twist. This recipe combines tender ground venison or beef with a robust tomato sauce infused with garlic, onion, and aromatic herbs like oregano and basil. Layered with silky béchamel sauce, no-boil lasagne sheets, and gooey mozzarella cheese, this dish delivers a perfect balance of creamy and savory in every bite. Whether you're craving a unique take on traditional lasagne or sticking with beef for a timeless favorite, this recipe is sure to impress family and friends. With just 30 minutes of prep and an hour of cooking time, this show-stopping lasagne is perfect for cozy dinners or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground venison or ground beef
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 stalk Celery stalk, finely diced
- 400 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 200 milliliters Beef or chicken stock
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 grams Lasagne sheets, no-boil
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 500 milliliters Milk
- 0.25 teaspoon Ground nutmeg
- 50 grams Parmesan cheese, grated
- 200 grams Mozzarella cheese, shredded
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion, garlic, carrot, and celery, sautéing for 5-7 minutes until softened.
Add the ground venison or beef to the pan, breaking it apart with a wooden spoon, and cook until browned, about 7-10 minutes.
Stir in the crushed tomatoes, tomato paste, beef or chicken stock, oregano, basil, salt, and pepper. Simmer the sauce for 25-30 minutes, stirring occasionally, until thickened.
While the sauce simmers, make the béchamel sauce. In a medium saucepan, melt the butter over low heat. Whisk in the flour and cook for 1-2 minutes until it forms a paste.
Gradually add the milk, whisking constantly to avoid lumps. Bring the mixture to a simmer, cooking until the sauce thickens, about 5-7 minutes. Stir in the nutmeg and Parmesan cheese, then remove from heat.
Preheat your oven to 180°C (350°F). In a 9x13-inch baking dish, spread a thin layer of meat sauce at the bottom.
Place a layer of lasagne sheets over the sauce, ensuring they slightly overlap. Top with a layer of meat sauce, then a layer of béchamel. Repeat the layers, finishing with a layer of béchamel sauce on top.
Sprinkle the shredded mozzarella cheese evenly over the top layer.
Cover the dish with aluminum foil (sprayed with cooking oil to avoid sticking) and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until golden and bubbly.
Let the lasagne rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 6685 mg | 291% | |
| Total Carbohydrate | 287.3 g | 104% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 68.3 g | ||
| Protein | 275.7 g | 551% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 3023 mg | 233% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 5647 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
