from Nando’s Bar & Grill
700g ground deer
olive oil
lasagne pasta
green olives with pimento
1 jar/can of tomato/spaghetti sauce or crushed tomatoes (better if freshly chopped)
slice in rings:
1 large yellow onion
slice lengthwise with peeler:
1 large carrot
crush this:
3 large single cloves of garlic
slice or grate:
Emmental cheese (ok to use mozzarella, goat cheese, cheddar)
defrost these:
little bag of chantarelle mushrooms you picked this summer
fresh vegetable options:
breaded then fried eggplant slices
sauteed zucchini slices
layers of fresh spinach
if you use boiled potato slices, then this lasagne turns easily into something resembling a Finnish moussaka
spice with these:
salt
pepper
cayenne pepper
paprika
oregano
Brown ground deer meat. Add sauce. Add garlic and spices. Stir, cook, simmer, turn off heat. Cover bottom of lasagne dish with olive oil and lasagne pasta. Add ringed onions as first layer. Meat sauce on top of that. Layer of cheese. Lasagne pasta. Fresh vegetable layer of eggplant or zucchini and/or spinach along with a layer of lengthwise carrot slices. Meat sauce then cheeze. Lasagne pasta, meat sauce, cover top with fresh chantarelle mushroom. Top with cheese. Put in freezer for later baking or in fridge until cooking time. Throw into oven 175C for 35-40 minutes covered with aluminum foil. Check up on it. Take off foil and turn up heat to 200C for the last 10-15 minutes. Keep an eye on it, take out when parts of top cheese is golden. Use a fork to investigate the belly of the lasagne. If the bottom onions at bottom still have a slight crispiness, the lasagne is perfect. Sit for 5 minutes before slicing and service. May be a bit runny if too much olive oil was used. Use your best judgment.
Serves 4-6. Also recommended for hungry kids and ladies with exquisite style and exotic taste. Tell the kids it is called kick Finland’s finest forest lasagne ever. Serve with a fresh salad, garlic bread, wine or other beverages. Excellent hangover food.
When your guests ask you about this lasagne, tell them it’s from Nando’s Bar & Grill of Helsinki. Feel free to forward this recipe. Note: Any leftovers will taste better the next day. Enjoy!
Time: 65.5 minutes.
Now that’s one badass lasagne!