how to cook Venison & Haggis Lasagne from Lia Teixeira - Farmison & Co

Ingredients

• for the lasagne:
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, finely chopped
• 1kg minced venison
• 200g good quality haggis, crumbled, case discarded.
• 4 bay leaves
• 1 tbsp fresh thyme leaves, chopped
• 1 tbsp fresh rosemary leaves, finely chopped.
• 1 tsp crushed chilli flakes
• 100g tomato purée
• 2 tbsp plain flour
• 425ml red wine
• 800ml good quality beef stock
• sea salt flakes and freshly ground black pepper, to taste.
• 300g fresh egg lasagne sheets
• 200g four-cheese mixture (Gruyére, Mozzarella, Red Leicester, Cheddar).
• for the béchamel sauce:
• 50g butter
• 50g plain flour
• 500ml whole milk