Pheasant Lasagne

SERVES- 6

PREP TIME- 20 mins

COOK TIME- 60 mins

Steps-

1. Make the bolognese,
Start by heating some oil in a pan then sweating a diced onion, when it becomes golden add in the crushed garlic cloves.

2. Next up
Add the pheasant mince, you will need to break it up whilst it is cooking, once this is browned add in the tinned tomatoes and tomato paste.

3. Give it
A good stir then add in the herbs, a dash of Worcestershire sauce (if you fancy), then break up a beef stock cube over the top. Let it simmer slowly in order to bring out the flavour.

4. Next Up make
the white sauce to go alongside the bolognese. Melt the butter in a separate saucepan, then add the plain white flour. Stir this continuously until a paste forms, continue cooking for 2 mins then gradually add the milk, not forgetting to keep stirring. Season with salt, pepper and grated nutmeg (optional).

5. Put the
lasagne together, start with the mince followed by the pasta sheets, then pour over the white sauce. Repeat until all the mince is used up. Cover the top with cheddar then add tin foil over the dish.

6. Put in the oven
(heated to 180C/160 fan/gas 4) for 50 mins, then remove foil and cook for another 10 mins so that the cheese crisps. Make sure it is bubbling and cooked right in the center, then serve while hot with your selection of sides.