Elk lasagna

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2019 April - Kjell Hedstrom

This is my take on the lasagna that I had as a kid. It is meat sauce layered with bechamel cheese sauce and was my favorite as a kid. 

This dish works also great as a lactose free alternative - then you switch out the milk for coconut milk or low-fat coconut milk. 

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4 people

  • 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

Bechamel sauce

  • 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

 Side

A green salad with tomatoes and mozzarella. Drizzle some olive oil on top. 

 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 cheese sauce 

 

 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. 

 

 Lasagna Instructions 

  • Layer sauce, pasta sheets and meat in an oven safe form. After the last layer you should end with the sauce and optionally sprinkle some Parmesan cheese on top.

  • Let it sit in the middle of the oven for approximately 40 minutes. It should have a nice golden and light brown surface when it’s finished.

Take it out of the oven and let it sit for 10 minutes to cool down.  

Serve with the green salad.