Here comes a classic with a wild twist. You can use any kind of wild meat. Deer, pheasant, goose or whatever you like.

Serve 6

Ingredients

For the meat sauce:

• 500 g. wild minced meat

• 1 pack of lasagna sheets

• 2 white onions, finely chopped

• 1 garlic, minced

• 1 carrot, finely chopped

• 1 celery, finely chopped

• 100 g tomato paste

• 300 ml venison stock (or beef)

• Fresh thyme (and parsley if you like)

• Salt, pepper and oregano

• Bonus: 1 dl. red wine (only if you choose red meat, like deer)

For the bechamel sauce:

• 50 g butter

• 50 g wheat flour

• 450 g milk

• Salt, pepper and a pinch of nutmeg

• (Fresh mozzarella or parmesan)

Toppings:

• 125 g mozzarella (or parmesan)