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Venison & mushroom lasagne

Venison & mushroom lasagne in a baking dish

Venison & mushroom lasagne

Name: Venison & mushroom lasagne
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Ingredients: 25g butter; 75g smoked pancetta or bacon lardons; 1 large onion finely chopped; 1 carrot finely chopped; 200g chestnut mushrooms halved and sliced; 500g venison mince; 3 garlic cloves finely grated; 1 bay leaf; ½ tsp dried oregano; 2 tsp tomato purée; pinch of caster sugar; 1 tbsp red wine vinegar; 200ml red wine; 2 x 400g cans chopped tomatoes; 40g butter; 40g plain flour; 600ml milk; nutmeg for grating; oil for the dish; about 12 dried egg lasagne sheets; 50g cheddar grated; 25g parmesan finely grated, plus extra for sprinkling

Barney Desmazery

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Serves 6

More effort

Prep: 30 mins

Cook: 2 hrs and 30 mins

plus resting

A star rating of 5 out of 5.3 ratingsRate

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Try this venison version of lasagne for a real crowdpleaser. If you don’t have time to make the whole dish, the ragu on its own is great with pasta

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Ingredients

Nutrition

Units:

MetricUS

For the ragu

25g butter
75g smoked pancetta

or bacon lardons
1 large onion

finely chopped
1 carrot

finely chopped
200g chestnut mushrooms

halved and sliced
500g venison mince
3 garlic cloves

finely grated
1 bay leaf
½ tsp dried oregano
2 tsp tomato purée
pinch of caster sugar
1 tbsp red wine vinegar
200ml red wine
2 x 400g cans chopped tomatoes

For the white sauce

40g butter
40g plain flour
600ml milk
nutmeg

for grating

To assemble

oil

for the dish
about 12 dried egg lasagne sheets
50g cheddar

grated
25g parmesan

finely grated, plus extra for sprinkling

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Nutrition: Per serving

kcal507
fat23g
saturates13g
carbs32g
sugars14g
fibre4g
protein35g
salt1.12g

Method

step 1

To make the ragu, melt the butter in a large flameproof casserole dish over a medium heat and fry the pancetta gently for 6-8 mins until it starts to crisp. Stir in the onion, carrot and mushrooms, and cook for 8-10 mins until softened and starting to colour. Crumble in the venison mince and break it up using a wooden spoon. Cook over a medium-high heat for about 20 mins. It will release liquid at first, but keep going until it evaporates and the mince begins to catch and turn golden-brown – you want those caramelised bits for flavour. Stir in the garlic, bay leaf, oregano and some black pepper. Cook for 2-3 mins, then squeeze in the tomato purée and scatter over the sugar. Stir well and cook for another couple of minutes. Splash in the vinegar, then pour in the wine and let it bubble until almost evaporated. Tip in the tomatoes, season and bring to a simmer. Cook uncovered for 45 mins-1 hr, stirring occasionally, until thick. (Or, put it in the oven at 150C/130C fan/gas 2 for the same amount of time, if you like, stirring occasionally.)
step 2

Meanwhile, make the white sauce. Melt the butter in a saucepan, stir in the flour and cook for a minute until it smells biscuity. Slowly whisk in the milk, a little at a time, until smooth. Keep whisking until the sauce is thick and glossy. Season with salt, pepper and a little nutmeg. If you’re making it ahead, press a piece of baking parchment directly onto the surface to stop a skin forming. Once cool, will keep chilled for up to three days.
step 3

To assemble, oil a large gratin dish and spread a little of the ragu over the base, then layer with lasagne sheets, more meat sauce, and some of the white sauce. Scatter over half the cheese, then repeat until everything is used up, finishing with a final layer of lasagne sheets topped with white sauce only. Sprinkle over more parmesan. The assembled lasagne will keep covered and chilled for up to two days. To bake, heat the oven to 200C/180C fan/gas 6. Cook for 35-40 mins until bubbling and golden, then leave to rest for 10-15 mins before cutting into squares and serving.

Recipe from Good Food magazine, December 2025

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