ELK LASAGNA

Meat Sauce Ingredients

• 1 yellow onion, chopped

• 2 garlic cloves, chopped

• 500 grams / 1.1 lbs ground elk

• 2 tbsp olive oil

• 2 tbsp tomato paste

• 1 tsp thyme

• 1 tsp rosemary

• 1 can (14.5 oz) diced or crushed tomatoes

• 1 bouillon cube

• salt and pepper to taste

• 9 oven-ready lasagna sheets

Instructions

Set the oven to 350˚F

• Sauté chopped onions until translucent.

• Add the spices and the bouillon cube. Crush the bouillon cube when the hot oil has made it soft. Mix the spices and bouillon powder with the onions.

• Add the ground meat and brown it.

• Once the meat is all browned add the tomato paste and crushed tomatoes.

• Turn down the heat and let it simmer for 10 minutes. The bouillon should have added enough saltiness, if not add salt to taste.

As the meat sauce is simmering it is time to prepare the bechamel cheese sauce

Bechamel Sauce Ingredients

• 6 tbsp margarine or butter

• 6 tbsp flour

• 1 quart of milk. Dairy free alternative: 2 cans of low-fat coconut milk.

• 1 cup ground Parmesan cheese, alternatively 0.5 cup Parmesan and 0.5 cup shredded cheese.

• 0.5 tsp ground nutmeg

• 1 tsp salt

• 0.5 tsp ground peppar

Cheese / Bechamel Sauce Instructions

• Melt the butter/margarine on low heat.

• Add the flour and mix with the butter.

• While stirring add the milk or the coconut milk and last add the cheese.

• Add the spices. Mix with a fork.

Turn up the heat to low-medium and let it simmer for 5 minutes. Once ready taste it.

If needed add carefully small amounts of salt, pepper or nutmeg. It should be a mild sauce with gentle flavors.