- Heat 2tbsp of oil in a large pan then add the onions, carrots and celery and sweat for five 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 for around 30 minutes. Then remove foil and bake for a further 10–15 minutes until golden and bubbling.
- Whilst cooking the lasagne put the chopped veg in a baking tray with 2tbsp oil and seasoning, roast until tender then serve on the side of your lasagne.
All ovens vary so please use times and temperatures as guides. Please check food packaging for allergens.