alternative to beef lasagne with a stronger taste to accomplish venison
--Making the meat sauce--
finly chop the oinons and the garlic and fry for a couple of mins in a saucepan with a teaspoon of oil
then add the venison mince and fry untill coloured then add the wine and cook the acholhol of and stir in
then add the tomatoes and simmer for 10 to 15 mins until its a sturdy sauce not runny stir now and then while simmering
put some seasoning in like oregano and salt and pepper
--Making the cheese sauce--
melt a tablespoon of butter or marge in a pan and then mix in the flour to make a roo and then lower the heat
then pour very slowly the cold milk in and stir with a whisk to make a lumpfree sauce and then bring the heat up to medium and let the milk come up boiling and let it boil for 3 to 4 minutes while calmly whisking to make a thick sauce then add the cheese and take of the heat and mix the cheese in till melted
--Layering it up--
start with meat sauce followed by pasta sheet then cheese sauce then meat sauce then pasta sheet till at the top of the dish then finish with cheese sauce and add some grated strong cheese like parason to the top to make a nice cheesey top
put in oven gas 4 to 5 for 20 to 30 mins until the top is nice and golden
if the sauces are too runny it will all gloop together and u wont have a very nice sturdy lasagne so make sure you cook the sauces till ur happy there thick enough
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 32 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 6.8mg | 0 % | |
Potassium 264.5mg | 7 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.9g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32
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