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🍝 Cozy Wild Game Lasagna

547 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 1 carrot
• 1 stalk celery
• 400 g minced meat (from wild boar or deer)
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 150 ml red wine
• 400 g chopped tomatoes (can)
• salt
• pepper
• 1 tsp fresh chopped rosemary
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 350 g lasagna sheets
• 40 g fresh grated parmesan

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely chop the onion and the garlic.
3. 3. Peel the carrot.
4. 4. Wash the celery thoroughly.
5. 5. Remove the tough ends and fibrous strings from the celery.
6. 6. Cut the carrot and the celery into small cubes.
7. 7. Heat some olive oil in a large pan.
8. 8. Fry the wild game mince in the hot oil.
9. 9. Cook the meat until it breaks apart into small crumbles.
10. 10. Add the chopped onion, garlic, carrot, and celery to the pan.
11. 11. Sauté the vegetables briefly with the meat.
12. 12. Stir the tomato paste into the meat and vegetable mixture.
13. 13. Pour the wine into the pan.
14. 14. Add the tomatoes to the sauce.
15. 15. Season the sauce with salt and pepper.
16. 16. Let the sauce simmer on low heat for about 30 minutes.
17. 17. Wait until the sauce thickens slightly.
18. 18. Stir the rosemary leaves into the finished sauce.
19. 19. Taste the sauce and adjust with salt and pepper.
20. 20. Melt the butter in a saucepan.
21. 21. Stir the flour into the melted butter.
22. 22. Let the butter-flour mixture sweat briefly.
23. 23. Pour the milk into the pot gradually.
24. 24. Stir constantly to avoid lumps.
25. 25. Let the béchamel sauce simmer on low heat for about 5 minutes.
26. 26. Wait until the sauce becomes creamy.
27. 27. Season the béchamel sauce with salt and pepper.
28. 28. Preheat the oven to 180 degrees Celsius with top and bottom heat.
29. 29. Place a small amount of the béchamel sauce in a baking dish.
30. 30. Place some lasagna sheets on top of the sauce.
31. 31. Layer the dish alternately with meat sauce, béchamel sauce, and pasta sheets.
32. 32. Finish the layers with a layer of pasta.
33. 33. Spread some béchamel sauce over the top pasta layer.
34. 34. Sprinkle parmesan cheese over the lasagna.
35. 35. Place the lasagna in the preheated oven.
36. 36. Bake the lasagna for about 45 minutes until golden brown.
37. 37. Cover the lasagna with aluminum foil if it becomes too dark.

Nutrition per serving

• kcal: 547
• Protein: 26 g · Fett/Fat: 24 g · Carbs: 53 g