Hunter's Lasagna

Ingredients for 3 servings:

• 250 g minced meat (game mince)
• 1 tsp seasoning salt (mushroom salt)
• ½ tsp pepper
• 1 juniper berry(s)
• 1 tsp lovage, dried
• 3 allspice berries
• 3 tbsp rapeseed oil
• 1 small onion(s)
• 1 garlic clove(s)
• 1 tbsp sour cream
• 250 g mushrooms, mixed, fresh
• 1 small onion(s)
• 2 tsp butter
• ½ tsp seasoning salt (mushroom salt)
• 1 pinch of pepper
• 100 ml cream
• 1 tbsp butter
• 1 tbsp wheat flour type 550
• 400 ml milk
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp sugar
• 2 tbsp parsley, chopped
• 6 lasagna sheets

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

For the mince, grind the mushroom salt with pepper, juniper berries, lovage, and allspice in a mortar and pestle. Peel the onion and garlic and dice them into small pieces. Heat the oil in a pan and fry the minced venison until crumbly. Add the ground spices, diced onion, and garlic, pour in a little water, and simmer for about 1 hour. Stir in the sour cream. For the mushroom mixture, clean and chop the mushrooms, peel and finely dice the onion. Melt the butter in a pan and fry the mushrooms and onions. Season with mushroom salt and pepper, and pour in the cream. For the béchamel sauce, melt the butter, stir in the flour, and pour in the milk. Season the sauce with pepper, salt, sugar, and grated nutmeg, and mix with the chopped parsley. Then layer: three tablespoons of sauce, pasta sheets, three tablespoons of sauce, mushroom mixture, pasta sheets, 3 tablespoons of sauce, minced meat mixture, pasta sheets, and the remaining béchamel sauce. Bake at 180°C in a preheated oven with fan for approximately 50-60 minutes.