Wild Lasagna

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 Carrot
• 1 stalk Celery
• 400 g ground meat (wild boar or deer)
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 150 ml red wine
• 400 g diced tomatoes (canned)
• Salt
• Pepper
• 1 tsp freshly chopped rosemary
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 350 g lasagna sheets
• 40 g freshly grated Parmesan

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Peel, wash, trim, and finely dice the carrot and celery.

2. 2.

   Brown the ground meat in hot olive oil until crumbly. Add onion, garlic, carrot, and celery; cook briefly. Stir in tomato paste, wine, and tomatoes. Season with salt and pepper and simmer gently for about 30 minutes until the sauce thickens. Finally add rosemary and taste.

3. 3.

   Melt butter in a pot. Whisk in flour and sauté briefly. Gradually pour in milk while stirring, letting the béchamel thicken over low heat for about 5 minutes. Season with salt and pepper.

4. 4.

   Preheat oven to 180°C (350°F) fan or conventional.

5. 5.

   Spread some béchamel in a baking dish and layer lasagna sheets. Alternate layers of meat sauce, béchamel, and noodles. Finish with a top layer of noodles brushed with béchamel and sprinkled with parmesan.

6. 6.

   Bake the lasagna for about 45 minutes until golden brown. If it darkens too much, cover with foil.