Venison lasagne

Mince:

• 2 tbsp  avocado oil & garlic
• 1 red onion, finely diced
• 2 garlic cloves, minced
• 500g New Zealand farm raised venison mince
• 2 tbsp tomato paste
• 2 tbsp rosemary, finely chopped
• 2 tbsp oregano, finely chopped
• 1 bottle (680g) tomato passata
• Salt and pepper

Bechamel:

• 50g butter
• 50g plain flour
• 500ml milk
• Pinch of ground or freshly grated nutmeg
• Salt and pepper

Lasagne:

• 1 box  lasagne sheets
• ½ cup grated mozzarella cheese
• 1 cup grated cheddar cheese

1. Preheat the oven to 180°C.
2. In a large pan or nonstick wok over medium heat, soften the onion and garlic in the oil, then add venison mince and cook until browned, stirring frequently. Stir in tomato paste and fry for a further minute.
3. To the mince, add rosemary, oregano and the tomato passata and simmer for  20—30 minutes until the sauce has reduced and thickened. Season as desired.
4. Make bechamel sauce. Melt the butter in a pan, stir in the flour and cook for 1 minute over moderate heat.
5. Take off the heat, pour in a little of the milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce.
6. Return to the heat, bring to the boil and cook for 5 minutes, stirring continually, until it coats the back of a spoon.
7. Remove from the heat, season with salt, pepper and nutmeg.
8. Layer the lasagne in your desired dish. Grease with oil then a layer of pasta sheets, add mince, then bechamel sauce. Then repeat: pasta, mince, bechamel. Finish with lasagne sheets then sprinkle with cheeses.
9. Bake at 180°C for 35-45 minutes, until the lasagne is cooked and the cheese is deliciously golden, then leave to sit for 10 minutes before serving.