Reindeer and mushroom lasagna

Instructions

1. 1

   Heat the oven to 175°C (350°F) and warm the olive oil in a large skillet over medium heat.

2. 2

   Soften the onion, garlic and carrot for 5–7 minutes, then add the ground reindeer and cook, breaking it up with a spoon, until browned. Pour off any excess fat. Stir in the crushed tomatoes, sautéed mushrooms, stock, salt, pepper, oregano and basil, bring it to a simmer, then cover and leave it ticking over for at least 20 minutes.

3. 3

   Whisk the milk and cream together in a separate saucepan and set it over a low heat.

4. 4

   Whisk the flour smooth with a little cold milk, then stir that slurry into the warm milk and keep stirring until the sauce thickens enough to coat a spoon. Off the heat, stir in the Parmesan until it melts, and taste for seasoning.

5. 5

   Grease a 9x13 inch dish lightly and spread a thin layer of the ragù across the bottom.

6. 6

   Lay pasta sheets over it, pour on about a third of the cream sauce and scatter over some halloumi. Repeat: pasta, the rest of the ragù, more cream sauce, more halloumi. Finish with a last layer of pasta, the remaining cream sauce and a good handful of Parmesan.

7. 7

   Cover the dish tightly with foil and bake 30 minutes.

8. 8

   Take the foil off and give it another 10–15 minutes, until the top is golden and bubbling. Let it rest on the counter for 15–20 minutes before you cut it; the layers need that time to set. Scatter parsley over before serving.