Kayla Whitelock's Venison Lasagne

By Kayla Whitelock
Kayla Whitelock's Venison Lasagne
Preparation Time
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  • 1 pack Silver Fern Farms Venison Mince
  • Oil, for cooking 
  • 1 onion, thinly sliced 
  • 2 cloves garlic, finely chopped 
  • 2 Tbsp mixed herbs 
  • 400 g can chopped tomatoes 
  • Handful basil leaves, chopped 
  • 400 g packet fresh lasagne sheets (you might not need to use it all) 
  • ½ cup grated tasty cheese

Cheese Sauce

  • 1 Tbsp each: butter, flour 
  • 1 cup milk 
  • ½ cup grated tasty cheese 
  • Salt and freshly ground black pepper, to taste


Heat some oil in frypan. Add the onion and garlic and cook for a few minutes until the onion is soft and translucent. Add the mince and cook until it is browned all over.

Add the mixed herbs and tomatoes and simmer for 5 minutes. Add the basil and set aside for 10 minutes. Preheat the oven to 180°C.

Meanwhile, for the cheese sauce, melt the butter in a pot over a low heat. Remove from the heat, add the flour and stir to a paste-like consistency. Place back on the heat, add the milk and cook, stirring, until thick. Stir in the cheese and season with salt and pepper.

Cover the bottom of a lasagne dish with a layer of mince, top with some lasagne sheets (cut them to fit in an even layer), another layer of mince and then another layer of lasagne sheets. Pour the cheese sauce over the top sheet and sprinkle over some cheese. Bake in the preheated oven for 45 minutes, or until golden on top.

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