This venison lasagne is all about deep, hearty flavour and proper comfort. With a beautifully seasoned ragu, creamy béchamel and plenty of cheese, it’s the kind of dish that turns a bit of kitchen time into something truly satisfying. The venison mince brings a richness that makes every layer stand out, giving you a lasagne that feels special without needing hours in the oven.
Perfect for a relaxed weekend cook or a comforting midweek treat, this is the sort of dish that fills the house with mouth‑watering aromas and has everyone ready for seconds. Served with a simple salad or just on its own, it’s a guaranteed crowd‑pleaser you’ll come back to again and again.
@premoteuk is back in the kitchen with our premium venison mince, creating a layered, flavour‑packed lasagne with creamy béchamel, fragrant herbs and melting mozzarella — the ultimate comfort dish for chilly evenings.
Prep Time: 1 Hour
Total Time 4-5 Hours
Ingredients (Serves 6)
- 500g Venison Mince
- 1 Onion
- 1 Carrot
- 1 Celery Stick
- 3 Garlic Cloves
- Fresh Rosemary
- Dried Oregano
- Red Wine
- 1 Tin Plum Tomatoes
- 100g Butter
- 80g Plain Flour
- 800ml Milk
- 150g Grated Pecorino
- Nutmeg
- 2 Bay Leaves
- Fresh Mozzarella
- Lasagne Sheets
- Oil
- Salt
- Pepper
Method
Prepare the ragu:
- Finely chop the onion, carrot, celery and garlic.
- Heat a large pot over a high heat with a splash of oil. Add the venison mince, season with salt, and break it up as it browns. Once evenly coloured, remove from the pot and set aside.
- Reduce the heat and add the onion, carrot, celery, a sprig of fresh rosemary, ½ tsp oregano, and a good seasoning of salt and pepper.
Cook for 5 minutes, then add the garlic and cook for a further 10 minutes. - Return the venison to the pot and mix well. Increase the heat and deglaze with a glass of wine. Let it bubble for 2 minutes before adding the chopped tomatoes.
Rinse out the tin with a little water and add that too. - Bring to a simmer, then transfer to a preheated oven at 150°C (130°C fan) for at least 2 hours. (You can make the ragu the day before if you like.)
Make the béchamel:
- Melt the butter in a large saucepan over medium heat. Add the flour and cook for a few minutes, stirring, to form a smooth paste.
- Gradually whisk in the milk until the sauce is smooth and lump‑free. Add the bay leaves, a grating of nutmeg, and a handful of pecorino.
- Gently thicken over medium–low heat, stirring regularly.
Preheat the oven: Set the oven to 220°C (200°C fan).
Assemble the lasagne:
Spread a few spoonful's of béchamel over the base of a large ovenproof dish.
Layer in this order:
- Pasta sheets
- Ragu
- Béchamel
- A sprinkling of pecorino
Repeat.
Halfway through layering, tear over some mozzarella and add this above the béchamel layer.
For the final layer, add your usual ragu amount but extra béchamel, plenty of black pepper, and the remaining mozzarella and pecorino.
Bake: For 40 minutes until golden and bubbling.
Serve
Remove from the oven and let it sit for 5 minutes before serving.
Order Your Venison Online
This recipe features our premium farmed venison mince, sustainable, farm-assured, and delivered fresh across England and Wales.