Pheasant Lasagne
- May 7
- 2 min read
Are you a fan of lasagne but looking for a healthier alternative? Consider replacing the beef with pheasant for a delightful twist. This truly delectable mid-week meal will be enjoyed by the entire family and pairs wonderfully with a dollop of ketchup.
Prep: 20 mins | Cook Time: 1 hr| Serves: 6
INGREDIENTS
Bolognese
600g pheasant mince
1 x can tinned tomatoes
1 x onion
2 x cloves garlic
1 x tbsp tomato paste
2 x bay leaf
1 x tbsp dried italian herbs
150g cheddar
250g pasta sheets
White Sauce
50g plain four
50g butter
500ml milk
METHOD
1. First make the bolognese
start by heating some oil in a pan then sweating a diced onion, when it becomes golden add in the crushed garlic cloves.
2. Next up
add the pheasant mince, you will need to break it up with a wooden spoon as it is cooking. Once browned all over add in the tinned tomatoes and tomato paste.
3. Give it
a good stir then add in the herbs, a dash on Worcestershire Sauce if you fancy and then break up a beef stock cube over the top. Let it simmer slowly for as long you can afford, low and slow will bring out the flavour.
4. Next up make
the white sauce to go on top of the ragu. Melt the butter in a separate saucepan, then add the plain flour (we used gluten free plain flour). Stir continuously until a paste forms, continue cooking for 2 mins then gradually add the milk, stirring all the time. Season with salt and pepper and a little grated nutmeg if you fancy.
5. Put the
lasagne together, start with the mince followed by the pasta sheets (we use lentil sheets so it is gluten-free), then pour over the white sauce. Repeat until all the mince is used up. Cover the top with cheddar and then add tin foil on top.
6. Put in the oven
(Heated to 180C/160C fan/gas 4) for 50 mins, then remove foil and cook for another 10 mins so that the cheese crisps up. Make sure it is bubbling and cooked right in the center. Then serve while hot with green veg and ketchup.
