As you could probably guess from our last few posts, this one was inspired by my wife’s and my trip to the Dolomites as well. We had a really delicious venison spaghetti one night, we had lasagna as our first course at one of the huts, and we had a black truffle pizza for a lunch on another day. So, this meal was our way to combine all three into one cohesive dinner!
We used our own Homemade Semolina Pasta Dough, so we just had to roll it out and layer it in…no need to boil, which was nice. From there, we built our filling with venison, mushrooms, garlic, onions, minced black truffle, rosemary, and ricotta. Then, we added some sauciness from our creamy cheesey roux, and we baked it to perfection. We hope you enjoy!
Time: 75 Minutes
Ingredients:
- Venison
- Minced Black Truffle
- Rosemary
- Mushrooms (Cremini or White)
- Onion
- Garlic
- Ricotta
- 1 Tablespoon Butter
- 1 Tablespoon Flour
- 1.5 Cups Milk
- 1/2 Cup Freshly Grated Pecorino Romano or Parmesan
- Black Pepper
- Lasagna Noodles. We used Homemade Semolina Pasta Dough (with half semolina/half all purpose flour)
Method:
- If using dried lasagna noodles, heat a pot of water with a little olive oil and salt. When it’s boiling, cook your noodles, and drain the excess water. If using fresh pasta dough, you don’t need to boil…but you will need to roll it out to the right size.
- Peel and dice your onion and garlic…and chop your rosemary. Then, heat a little oil in a pan, and add the onion and garlic along with your rosemary.
- Chop your mushrooms, and add them to the pan until they start to cook down.
- Add your meat and minced truffle to the pan, and break the venison up with a spatula as it cooks.
- As your meat cooks, preheat your oven to 350 degrees F.
- Melt your butter in a saucepan, and when it starts to bubble, add and whisk in your flour. Allow to bubble together a little longer, and add your milk, black pepper, and cheese. Simmer to thicken.
- When your meat is fully cooked, scoop and stir in your ricotta to fully incorporate.
- Spray a little olive oil in the bottom of your lasagna pan.
- Arrange your first layer of pasta in the bottom of your pan, and spread about half your meat/veggie/ricotta mix over it. Then, pour a little of your milk/cheese sauce over that.
- Place your next layer of pasta atop, and cover with more meat and sauce.
- Arrange your last layer of pasta on your lasagna, and coat it with the rest of your sauce (and parsley if you wish).
- Cover with foil, and bake for 40-45 minutes.
- Remove from the oven, and cut.
- Plate, devour, and enjoy!
