Gordon’s venison lasagne
Serves 8-10
50g butter 1 onion, chopped
300g mushrooms, roughly chopped
100ml flour 1litre of milk
60ml grated Parmesan cheese
10ml grated nutmeg
500g venison mince
4 cloves of garlic, crushed
40ml chopped rose mary saltandpepper about 12 sheets of lasagne
300g spinach, cleaned
200g bacon or Parmaham
45g butter extra Parmesan cheese about
200g Mozzarella cheese, grated
Melt the butter in a pot and fry the onion until soft. Add the mushrooms, then cover and simmer for 10 minutes. Add the flour and cook for a minute.
Gradually stir in the milk and cook, stirring until the mixture comes to the boil. Simmer for 5 minutes. Remove from the heat and stir in the Parmesan and nutmeg. Set aside.
In a frying pan, fry the mince with the garlic and rosemary until cooked. Season well with salt and pepper.
Submerge the lasagne sheets in boiling water for 2-3 minutes.
Cover the base of a large ovenproof dish with 4 lasagne sheets.
Top with a layer of half the mince. Then pour over one third of the mushroom sauce. Cover with a layer of spinach leaves and sprinkle with half the bacon or Parma ham.
Add another layer of lasagne, mince, mushroom sauce, spinach and Parma ham.
Add a final layer of pasta and mushroom sauce.
Dot with butter and grate over Parmesan and Mozzarella cheese.
Bake at 180°C for 20-30 minutes until the top is golden brown. You can also use ostrich mince or beef mince.