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.
Venison & Sweet Potato Lasagne
Your light and lean spin on lasagne swaps out pasta for sweet potato discs – and uses flavourful British venison. Pack it with fibre-rich lentils, carrots and Italian herbs. Top with velvety béchamel and baked until bubbling.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 3 garlic clove
- 2 tsp cornflour
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 tbsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 200g passata (tomatoes, salt, citric acid)
- 2 onion
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 80g dried brown lentils (whole brown lentils (100%))
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 400g British venison mince
- 3 sweet potato
- 80g baby spinach
- 3 carrot
Nutritional Information
Calories: 648
Protein: 34g
Carbs: 88g
Fat: 20g
Venison & Sweet Potato Lasagne
Your light and lean spin on lasagne swaps out pasta for sweet potato discs – and uses flavourful British venison. Pack it with fibre-rich lentils, carrots and Italian herbs. Top with velvety béchamel and baked until bubbling.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 8. Bring a large saucepan filled with salted hot water to a boil. Add the lentils and boil for 20-25 mins, until cooked, then drain.
- Thinly slice the sweet potatoes into 1/2cm discs. Place onto a large lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Spread into a single layer. Roast for 15-20 mins, until soft and golden.
- Finely chop or crush the garlic. Finely dice the carrots (peel optional) and onions. Heat a large saucepan with 1 tbsp oil on medium-high heat. Add the garlic, carrots and onions and cook for 5 mins, until softened. Add the venison and Italian herbs, then cook for 5-7 mins, breaking up the mince with a spoon, until golden brown.
- Add the passata, 350ml hot water and crumble in the stock cube. Bring to a boil, then simmer for 10-15 mins, stirring occasionally, until thickened. In the final 1-2 mins, rinse the spinach and add to the pan along with the cooked lentils. Stir to combine, then season with sea salt and black pepper to taste.
- Make the bechamel; mix the cornflour in a jug with 2 tbsp cold water. Return the empty lentil saucepan to high heat. Add the yeast and cream, bring to a boil, then lower the heat to a simmer and gradually stir in the cornflour mixture. Stir frequently for 1 min, until thickened. Season with sea salt and black pepper to taste.
- Spoon half the venison mixture into a medium ovenproof dish. Top with half the sweet potato discs. Spoon the remaining venison on top, then cover with the remaining sweet potatoes. Spread the bechamel on the top. Bake for 10-15 mins, until golden and bubbling, then serve at the table.
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