Venison Lasagne

By Maggie Adams, Homecook of the Year Finalist
Venison Lasagne
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Premium Ground Venison 
  • 1 onion, peeled, finely chopped
  • 2 carrots, peeled, diced
  • 1 lb pumpkin, peeled, diced
  • 1 lb sweet potato, peeled
  • 2 garlic cloves, crushed
  • 2 can chopped tomatoes
  • 5 oz tomato paste
  • 1 Tbsp Worcestershire sauce
  • 2 tsp oregano, dried
  • 1 tsp smoky paprika

Cheese Sauce

  • 2 Tbsp butter
  • 2 Tbsp plain flour
  • ½ tsp dry mustard
  • 1 cup milk, warmed

To Assemble

  • 6 silverbeet leaves or 2 cups spinach leaves
  • 5 oz mozzarella, grated
  • 12 oz fresh wholemeal lasagne sheets (use dried if unavailable)
  • 4 Tbsp parmesan, grated


Heat a large saucepan on a medium heat. Add oil and heat. Add the onion to the pan and saute until tender. Add the venison and brown off for 5-6 minutes. Add the carrots, sweet potato and pumpkin, with the garlic, and cook for 5-7 minutes. Add tomatoes, tomato paste, Worcestershire sauce, oregano and smoky paprika, and cook for 15 minutes or so with lid on. Season to taste.

To make cheese sauce, melt butter in a saucepan. Add the flour, mustard and stir. Add milk slowly and whisk to a smooth consistency. Heat through for 2-3 minutes then add one cup of the cheese and stir until melted.
Preheat oven to 390°F. Grease a large lasagne dish with butter.

To assemble the lasagne, spread a little cheese sauce in the bottom of the baking dish, line with lasagne sheets. Place some silver beet leaves or spinach leaves on top then add more meat sauce. Repeat layers of pasta, spinach and meat sauce, then finish with a layer of cheese sauce on the top. Sprinkle with extra mozzarella cheese and grated parmesan cheese on top.

Bake in oven for 40-50 minutes, until cheese is golden and melted.