Recipe by Joe Leckie, Photography by Dan Tyler Ross
Serves: 4-6
Difficulty: Beginner
Prep time: 45 minutes
Cook time: 6-8 hours
Ingredients:
- 1 batch of the ragu from the Venison ragu recipe here
For the bechamel:
- 100g butter
- 100g flour
- 600ml milk
- Bay leaf
- 1 Onion Quartered
- 4 cloves
- 2 tbsp dijon mustard
- 100g parmesan
- 100g mature cheddar
- Fresh nutmeg
To assemble:
- Lasagne sheets
- Sage leaves
- 50g parmesan
Method:
To make the bechamel add the milk to a pan with the onion cut into quarters, bay leaf and cloves, infuse over a low heat for around 15 mins, turn the heat off and allow to stand.
Add the butter to a separate pan and melt then add the flour and stir constantly to cook out for about 5 mins this will create a roux. Add the milk (Sieving out the onions, cloves and bay) in three stages stirring constantly until you have a glossy sauce. At this stage remove from the heat and stir through the mustard, both cheeses and the nutmeg. Allow to stand and cool slightly.
To assemble, take a large rectangular dish and add a thin layer of the ragu followed by a layer of lasagne sheets followed by a layer of bechamel, on top of the bechamel add some more parmesan and a few sage leaves. Repeat this process until the tray is full and you have a few layers. On the top layer add lots of extra parmesan to get a golden crust.
Cook for 45 mins in a 180c oven until deep and golden on top then let stand for around 15 mins before serving. This is best served with a dressed garden salad
