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Cheesy Beef, Venison & Bacon Lasagne

Cheesy Beef, Venison & Bacon Lasagne

with Radish Salad

Pub Bistro
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Layers of ooey-gooey 'béchamel' sauce and beef, venison and bacon are filled to the brim in this one-dish wonder! Topped with Cheddar cheese and served with a crispy radish salad, this is a pub classic, turned hearty home cooking at its finest!

Allergens:GlutenEggsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time50 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

button mushrooms

3 clove

garlic

1 packet

fresh lasagne sheet

(ContainsGluten, EggsMay be presentTree Nuts)

1 packet

soffritto mix

1 packet

diced bacon

1 packet

venison & beef mince

1 sachet

garlic & herb seasoning

1 packet

red wine jus

(May be presentTree Nuts, Gluten, Egg, Fish, Milk, Sesame, Soy)

½ bottle

longlife cream

(ContainsMilk)

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1

radish

1 bag

mixed salad leaves

Not included in your delivery

olive oil

¼ cup

water

20 g

butter

(ContainsMilk)

1 tbs

plain flour

(ContainsGluten)

⅓ cup

milk

(ContainsMilk)

1 drizzle

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4629 kJ
Fat78.8 g
of which saturates42.5 g
Carbohydrate39.9 g
of which sugars8.8 g
Protein57.8 g
Sodium1432 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Thinly slice the button mushrooms. Finely chop the garlic. Slice the fresh lasagne sheet in half widthways.

2

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the mushrooms, soffritto mix and diced bacon, breaking up with a spoon, until tender and golden, 6-8 minutes. Transfer to a bowl.

3

Return the frying pan to a high heat with a drizzle of olive oil. Cook the venison & beef mince, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic & herb seasoning and 1/2 the garlic, then return the bacon and veggies to the pan and cook, stirring, until fragrant, 1-2 minutes. Add the water and red wine jus and cook until slightly reduced, 1-2 minutes.

4

While the mince is cooking, heat a medium frying pan over a medium heat. Cook the butter and remaining garlic until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat, then slowly whisk in the longlife cream and milk until smooth. Stir through the grated Parmesan cheese, then season with salt and pepper.

5

Spoon about 1/2 of the beef filling into a baking dish, then top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). Follow with a layer of cheese sauce. Repeat with the remaining beef filling, lasagne sheets and cheese sauce. Sprinkle over the shredded cheddar cheese, then bake until golden, 20-25 minutes. Meanwhile, thinly slice the radish. In a medium bowl, add the mixed salad leaves, radish and a drizzle of balsamic vinegar and olive oil. Toss to coat.

6

Divide the cheesy beef, venison and bacon lasagne between plates. Serve with the radish salad.