Saturday, December 31, 2011

Lasagne alla Cacciatora (Hunter’s Lasagne)
adapted from Jamie Oliver’s “Jamie’s Italy”
600 gms shredded roasted meat we ended up with nearer to 800gm
The original recipe calls for Hen Pheasant, wild rabbit and pigeon

But we substituted
200 gm mined pork
200 gm minced veal
200 gm minced beef
2 x duck breasts shredded
added to roasted lamb noisettes, roasted kangaroo and 2 chicken Maryland's roasted  (all were then shredded)
 We browned the minced meat and added it to the shredded meat before adding to the sauce

2 packs of fresh lasagne sheets
Grated Parmesan cheese
260 gm ball of mozzarella cheese (about 10 oz)
handful of fresh sage leaves
olive oil
Tomato Sauce:2 tbsp olive oil
5 cloves of garlic, peeled and sliced
2 sprigs of fresh rosemary
3 fresh bay leaves
2- cans of diced tomatoes
sea salt and freshly ground black pepper
White Sauce:
1 litre milk
2 large sprigs of parsley
large pinch of nutmeg
1 onion, peeled and sliced
12 whole black peppercorns
80gm butter
1/2 cup all-purpose flour
Grated Parmesan cheese
sea salt and freshly ground white pepper
  1. Heat a deep pan with the oil and slowly fry the garlic over medium heat until it starts to change colour.
  2. Add the rosemary, bay leaves and tomatoes, cook over medium low for 45 minutes with a lid on.
  3. Bring the milk, parsley, nutmeg, onion and peppercorns to a gentle boil in a sauce pan.
  4. Melt the butter in a third large pan over medium heat.
  5. Slowly add the flour to the butter and whisk it in until smooth.
  6. Strain the milk, keeping the milk and discarding the solids.
  7. Add the milk to the flour and butter a ladle at a  time and whisk it in until fully incorporated and continue until all the milk has been added.
  8. Bring the milk mixture to a boil, simmer for a few minutes then remove from the heat.
  9. Add the Parmesan to the milk mixture and season with salt and pepper.
  10. Slice the tofu into small 2cm cubes add to the tomato sauce. If the sauce is very dry add some hot water and season with salt and pepper.
  11. Simmer for 20 minutes, stirring occasionally.
  12. Remove the rosemary and bay leaves.


  1. Preheat oven to 180 degree C
  2. Spray a 9″ x 13″ pan with vegetable spray.
  3. Lay two or three sheets of the pasta on the bottom of the pan.
  4. Add 1/2 of the tomato sauce, cover with 1/3 of the white sauce and sprinkle with Parmesan cheese.
  5. Add two or three sheets of pasta and tomato sauce, white sauce and Parmesan cheese.
  6. Repeat until all the tomato sauce is used. Keep some white sauce for the top of the lasagne.
  7. On the final layer add your pasta, white sauce, Parmesan cheese.
  8. Rip up the mozzarella cheese and add that to the top.
  9. Sprinkle with the sage leaves, and drizzle with olive oil.
  10. Bake for 45 minutes or until golden brown.