Moose meat lasagna

Lasagna is definitely one of the most loved dishes in the world. It’s hearty and decadent – just a perfect comfort food. It is great to feed a big family or to enjoy with friends. It also freezes well, so even if you are alone, you can make a big dish and freeze it for later!

We wanted to make this perfect Italian dish with a Nordic twist, so we have made it with moose meat.

We also added few of other ingredients to make it more flavorful. And here you have it - a perfect Nordic lasagna with wild meat, vegetables, mushrooms, and cheese. Simply fantastic!

Ingredients

Meat Sauce:

• 500 g. moose meat, minced
• 1 medium yellow onion, finely chopped
• 6 large garlic cloves, minced
• 2 (390g) cans passata
• 2 celery stalks, finely diced
• 1 sweet potato, diced
• 2 pickles, extra finely chopped
• 10 champignons, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon Arctic Mushroom Salt
• 1-2 teaspoon freshly crushed black pepper
• 1 tablespoon balsamic vinegar

White Sauce (Béchamel):

• 2 tablespoons butter
• 3 tablespoons flour, all purpose or plain
• 500 ml milk
• 1/4 teaspoon freshly grated nutmeg

For layers:

• 400g. grated mozzarella cheese
• 50g. freshly grated Parmesan cheese
• 6 no-boil lasagna plates (or as many as needed to make two layers in your pan)
• 1 teaspoon dried oregano
• Fresh parsley

Instructions

1. Make meat sauce: In a large sauté pan or stockpot, fry minced moose meat until browned. Set it aside. Fry onion, until golden. Add garlic, fry for 30 seconds. Then add mushrooms and fry for few minutes, add celery stock, sweet potato, passata, meat, spices and Arctic Mushroom Salt. Stir to combine. Once the sauce reaches a simmer, reduce heat to medium and let the sauce simmer until vegetables are soft (about 30 minutes). Add balsamic vinegar and stir.
2. Make Béchamel: In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended. Place pot back onto stove, reduce heat down to low and slowly whisk in milk until well combined. Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon. Season with salt and pepper and freshly grated nutmeg.
3. Prep the oven and baking dish: Heat the oven to 190°C and find a 16 x 26 cm baking dish.
4. Assemble: Spread half of the meat sauce mixture evenly along the bottom of the baking dish. Then add a layer of lasagna plates, followed by bechamel sauce (just enough to cover lasagna plates), followed by ½ shredded mozzarella. Repeat the same process for second layer. Then add Parmesan and sprinkle with oregano on top.
5. Bake: Transfer pan to the oven and bake for 45 minutes. 
6. Serve: Let lasagna stand for about 10 minutes before slicing and serving. Serve it with salad and garlic baguette. Sprinkle with fresh parsley leaves.
7. Enjoy!