Ingredients Jump to Instructions ↓

  1. 3 sheets fresh lasagna, halved

  2. 100g Rannoch Smokery® Smoked Venison

  3. 250g ricotta cheese

  4. 1 tablespoon grated Parmesan cheese

  5. 1 teaspoon chopped thyme

  6. 1 egg, beaten

  7. salt and pepper

Instructions Jump to Ingredients ↑

  1. Make the sauce by heating the oil in a pan over a high heat. Add the garlic and salt a stir for 30 seconds before adding the tomatoes.

  2. Cook and stir for 10mins until softening and turning into a chunky sauce. Remove from the heat and stir in the butter and basil.

  3. Place the lasagne in a pan of boiling water and cook for 1 min. Remove the lasagne to a bowl with cold water and a splash of oil.

  4. Beat together the ricotta, 1 tblsp parmesan, thyme, egg and a good grind of salt and pepper.

  5. To assemble ;Remove the lasagne sheets from the water and drain on a clean tea towel. Place a slice of venison on top of each piece of lasagne and top this with a spoonful of the ricotta mixture. Roll each up to form your cannelloni and place in an oven-proof dish. Spoon the tomato sauce over the pasta and scatter over a little parmesan.

  6. Place the dish in the oven for 20-25mins. Serve with salad.


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