Brookfields Burnfoot Merlot paired with Venison Lasagne
Keeping you warm, cosy & entertained this weekend is key. Take a WineLife moment to enjoy this stunning Brookfields Burnfoot Merlot paired with a gorgeously rich Venison Lasagne…..your welcome.
Brookfields Burnfoot Merlot paired with Venison Lasagne.
It’s good, it’s great, this exquisite merlot offers a spectacular WineLife moment. Teamed up with this succulent and delicious venison lasagne, with a trio of cheeses, it’s heaven on a plate.
SERVES: 2 + +
PREP: 25 MINS
COOK: 35 MINS
I N G R E D I E N T S
10 large lasagne sheets,
cooked and put aside.
• 450g venison mince
• 1 large onion, chopped
• 1 tbsp minced garlic
• 1x 400g can crushed tomatoes
• ¾ cup tomato sauce or relish
• ½ cup tomato paste
• 2 tsp dried basil & dried oregano
• 1 tsp fennel
• ½ tsp each of salt and pepper
• 1 egg, beaten
• 500g cottage cheese (or ricotta)
• 1 cup grated parmesan cheese
• 1 tbsp parsley, finely chopped
• 230g mozzarella cheese, grated
M E T H O D
For The Meat Sauce
In a large saucepan, fry meat, onion, and garlic until meat is brown and onion is tender.
Stir in crushed tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil.
Cover and simmer for 15 minutes, stirring occasionally.
For Cheese Filling:
Combine egg, cottage cheese, 1/4 cup Parmesan cheese, and parsley.
Layer half lasagne noodles in a lightly greased 33 x 23 x 5cm baking dish.
Spread with half the meat sauce and then half the cheese filling. Repeat layers.
Sprinkle remaining Parmesan cheese on top and additional grated mozzarella.
Bake at 190ºC for 30-35 minutes and let stand 10 minutes before serving.
Relax & Enjoy xx