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!


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Total Time50 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

button mushrooms

3 clove


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


1 packet

grated Parmesan cheese


1 packet

shredded Cheddar cheese




1 bag

mixed salad leaves

Not included in your delivery

olive oil

¼ cup


20 g



1 tbs

plain flour


⅓ cup



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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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