1 bag (500 g) of Lapin Liha’s sautéed red deer 1 large onion, finely chopped 1–2 cloves of garlic, crushed a dash of oil for frying 2 cans (400 g each) of crushed tomatoes 3 tbsp red pesto 1 dl water salt, pepper, and thyme
Cheese Sauce
3 tbsp butter 1–3 tbsp wheat flour (or gluten-free flour) 6 dl milk (or oat milk) 1 bag (150 g) of grated cheese salt, white pepper
For Greasing
1–2 tbsp butter
For the Top
1 dl of grated cheese
Instructions
Sautéed Red deer Sauce
Put the meat to thaw about half an hour before cooking. Fry the meat and chopped onions and garlic in a pan with fat. Season. Add the tomato puree. Rinse both cans with 1/2 dl of water, and add it to the meat sauce. Check the taste and add thyme to the mixture. Let it boil on low heat for a few minutes.
Cheese Sauce
Melt the fat in a saucepan. Add the flour, but do not brown. Add the milk to the mixture, simmer until cooked on low heat for about five minutes, stirring often. Add salt and grated cheese to the finished sauce. Note that the cheese also contains salt.
Lasagne Preparation
Spread first the meat sauce and then the cheese sauce on the bottom of a greased lasagne dish. Lay 3 lasagne sheets on top. Put on more meat sauce and cheese sauce again. Prepare the following layers in the same way. Leave a layer of cheese sauce on the surface. Finally, press the lasagne lightly so that the sauces are evenly distributed. Sprinkle grated cheese on top. Bake at 200 degrees Celsius for about 45–50 minutes. Allow to rest for 15 minutes before serving.
If you wish, you can also prepare the lasagne with Lapin Liha’s reindeer minced meat.
