The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Va-va venison lasagne with citrussy salad
Perk up your plates with layers of pasta and slow-cooked venison ragu, flavoured with garlic, herbs and orange zest and topped with a silky sage sauce – complete with a classy little orange and courgette salad on the side.
SWK: High protein
Plants 5
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Serving size
Ingredients
- 1 egg (Eggs)
- 275g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 1 onion
- 1 orange
- 1 handful of fresh sage
- 2 tbsp tomato purée
- 200g passata (tomatoes, salt, citric acid)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 6 lasagne sheets (Wheat, Eggs, Mustard, Soya) (Durum Wheat Semolina)
- 1 courgette
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
Nutritional Information
Calories: 526
Protein: 52g
Carbs: 63g
Fat: 7.0g
Ingredients
- 2 onion
- 2 orange
- 2 x of fresh sage
- 550g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 2 tbsp tomato purée
- 400g passata (tomatoes, salt, citric acid)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 egg (Eggs)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 12 lasagne sheets (Wheat, Eggs, Mustard, Soya) (Durum Wheat Semolina)
- 2 courgette
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
Nutritional Information
Calories: 519
Protein: 51g
Carbs: 61g
Fat: 7.0g
Va-va venison lasagne with citrussy salad
Perk up your plates with layers of pasta and slow-cooked venison ragu, flavoured with garlic, herbs and orange zest and topped with a silky sage sauce – complete with a classy little orange and courgette salad on the side.
Cook time:
40 mins
Cuisine:
Italian
Food group:
Beef
Allergens: Eggs, Milk, Wheat
Cooking Instructions
Before you start
- 1x large saucepan
- 1x 20cm x 15cm ovenproof dish
- 1x mixing bowl
Prep & fry
- Peel and finely dice the onions. Zest the oranges, then finely chop the sage leaves.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions for 5 mins, then add the orange zest, venison, garlic & herb paste and tomato purée and cook for 3-4 mins, breaking up the venison with a wooden spoon.
Simmer the sauce
- Pour in the passata and 150ml water (250ml for 4 portions). Crumble in half the stock cube (all of it for 4 portions), stir well and simmer for 8-10 mins until the sauce coats the venison.
Build & bake
- Meanwhile, heat your oven to 200ºC/fan 180ºC/gas 6.
- In a small mixing bowl, whisk the eggs and sage into the yogurt.
- Spoon a third of the saucy venison into a 20cm x 15cm ovenproof dish (30cm x 20cm for 4 portions), then cover with lasagne sheets to make an even layer (a little overlap is fine). Repeat twice more to use up all the venison, finishing with a layer of pasta.
- Top the lasagne with the yogurt mixture and bake for 15-20 mins until golden.
Make the salad
- At the same time, use a peeler to create courgette ribbons. Peel the orange and remove the pith, then dice into 1cm chunks, discarding any seeds.
- Toss the courgette and orange together and lightly season.
Plate up
- Serve a generous portion of the lasagne with the salad.