- 4 tbsp vegetable oil
- 250g onions, finely chopped
- 120g carrots, finely diced
- 2 sticks celery, finely diced
- 600g minced mixed game (we used 50% venison, 25% pheasant and 25% rabbit)
- 4 tbsp red cooking wine
- 200g mushrooms, finely chopped
- 400g tin chopped tomatoes
- 2 tsp rosemary, finely chopped
- 2 tsp thyme, finely chopped
- Salt and pepper
- 150g lasagne sheets
For the cheese sauce
- 25g margarine
- 25g plain flour
- 200ml milk
- 125g Cheddar cheese, grated
For the roasted vegetables
- 125g fennel, roughly chopped
- 75g carrot, roughly chopped
- 125g squash, roughly chopped
- 100g leeks, roughly chopped
Put parchment paper underneath the foil to prevent the sauce from sticking when the lasagne is in the oven.
Heat 2 tbsp of oil in a large pan, then add the onions, carrots and celery and sweat for 5 minutes. Add the minced game, increase the heat and stir until lightly browned.
Add the wine, tomatoes, mushrooms and herbs; bring to a boil, season, then reduce heat and simmer for 30 minutes.
For the cheese sauce
Melt the margarine in a large pan then sprinkle in the flour and cook until you have a thick paste.
Whisk in the milk gradually until you have a smooth sauce. Season with salt and pepper then add ¾ of the cheese and stir until melted.
Starting with the game mix, layer a deep dish (25cm x 15cm) with game and lasagne sheets, finishing with the lasagne sheets on top (you should have three layers of game mix).
Pour over the cheese sauce and sprinkle on the remaining cheese.
Cover with foil and cook at 170°C (150°C fan/gas mark 3) for around 30 minutes. Then remove foil and bake for a further 10–15 minutes until golden and bubbling.
While the lasagne is cooking, put the chopped veg in a baking tray with 2 tbsp oil and seasoning, roast until tender then serve on the side of your lasagne.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
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