Venison Mince Lasagne. Take a family favourite to new heights with this mouthwatering reader recipe.
1 pack Silver Fern Farms Venison Mince
1 onion, peeled, finely chopped
2 carrots, peeled, diced
500g pumpkin, peeled, diced
400g kumara, peeled, diced
2 garlic cloves, crushed
800g chopped tomatoes
150g tomato paste
1 tbsp worcestershire sauce
2 tsp oregano, dried
1 tsp smokey paprika
6 silverbeet leaves or 2 cups spinach leaves
2 tbsp butter
2 tbsp plain flour
½ tsp dry mustard
1 cup milk, warmed
150g mozzarella, grated
350g fresh wholemeal lasagne sheets (use dried if unavailable)
4 tbsp parmesan, grated
Heat a large saucepan on a medium heat. Add oil and heat. Add the onion to the pan and saute until tender. Add the mince and brown off for 5-6 minutes. Add the carrots, kumara and pumpkin, with the garlic, and cook for 5-7 minutes. Add tomatoes, tomato paste, Worcestershire sauce, oregano and smokey paprika, and cook for 15 minutes or so with lid on. Season to taste.
To make cheese sauce, melt butter in a saucepan. Add the flour, mustard and stir. Add milk slowly and whisk to a smooth consistency. Heat through for 2-3 minutes then add one cup of the cheese and stir until melted.
Preheat oven to 200˚C. Grease a large lasagne dish with butter.
To assemble the lasagne, spread a little cheese sauce in the bottom of the baking dish, line with lasagne sheets. Place some silver beet leaves or spinach leaves on top then add more meat sauce. Repeat layers of pasta, spinach and meat sauce, then finish with a layer of cheese sauce on the top. Sprinkle with extra mozzarella cheese and grated parmesan cheese on top.
Bake in preheated oven for 40-50 minutes, until cheese is golden and melted