Skip to recipe
I was craving for a heavy dinner after a long walk with the dog in drizzling rain. A large portion of spinach & deer lasagne sounded just right, especially because I had all the ingredients at home already.
Spinach deer lasagne
recipe by Vera H
Mix the eggs with the flour, check out the home-made pasta basics here. 🙂 Knead the dough until it’s firm and even, cut in six pieces and roll each of them into a plate that covers a half of your oven form in width and your whole oven form in length.
Cut the onions in small cubes and fry them with sun-dried tomatoes until the glossy and slightly transparent. Add the meat and fry it. On another pan, fry the spinach. Add condensed tomato puree and 1 dl of venison broth. Add the meat and season the sauce with salt, pepper and herbs.
Prepare the cheese sauce by frying the flour in butter on the pan until golden. Start adding milk while whisking constantly. Once all the milk is in and the sauce is boiling, add 2/3 of the cheese in pieces and let it melt in the sauce.
Start filling your oven form first with the meat sauce (that doesn’t stick too badly on the pan), then the cheese sauce and last lasagne plate. Grind the rest of the cheese on top of the lasagne and fry the dish in the oven in 175c until the cheese forms a beautiful, golden crust.
Print the recipe!