Homemade lasagna takes more work than other pasta dishes, but the results are so worth it. This recipe is the real deal, with creamy béchamel and layers of flavorful meat sauce on tender noodles. And of course, grated Parmesan cheese. You can make the béchamel and the meat sauce in advance to simplify the process (and it’s important to note that the meat sauce must be made at least 12 hours in advance). This lasagna might be more time consuming to prepare, but what can I say - the incredible taste speaks for itself.

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Wild Boar Is A Delicious & Sustainable Choice

Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from.

Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.

Beef That’s Pasture Raised In Mountain Valleys

Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. The cows roam freely as far as the eye can see with extremely minimal handling. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on.

These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.

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Ingredients:

• 1 ½ pounds of fresh lasagna noodles, from the refrigerated section of a specialty grocery. If you can’t find these, dried noodles are fine - just plan on making fewer layers since they’re thicker. You’ll need about 24 noodles for a six layer lasagna

For the sauce:

• 1 onion, chopped
• 1 parsnip, peeled and chopped
• 1 celery stalk, chopped
• 2 tablespoons avocado oil or bison tallow
• 1 pound grass fed & finished ground beef
• 1 pound ground wild boar
• Sea salt and freshly ground black pepper to taste
• 1 cup dry white wine
• 1 cup whole milk
• 1 14.5 oz can of organic crushed tomatoes
• 3 cups bison bone broth, divided

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For the béchamel:

• 4 tablespoons unsalted grass fed butter
• ¼ cup all purpose flour
• 4 cups whole milk
• Pinch of nutmeg
• Sea salt to taste

To assemble the lasagna:

• Sea salt
• Bison tallow or softened butter to grease the baking dish
• 2 cups of finely grated Parmesan cheese

The Beef & Wild Boar Lasagna That You’ll Be Talking About For Weeks

Instructions:

Note: Sauce must be made at least 12 hours in advance

To make the sauce:

1. Finely chop the onion, parsnip and celery. You could also do this step using a food processor. Set aside.
2. In a large dutch oven, heat the avocado oil or bison tallow over medium heat. Add in the ground beef and ground wild boar, along with the chopped vegetables. Cook and stir frequently, making sure to break up the ground meat. Cook until the meat is well browned, about 20-25 minutes. Season to taste with sea salt and freshly ground black pepper.
3. Pour the dry white wine into the dutch oven. Bring to a boil, and scrape up any browned bits from the bottom of the pot with a wooden spoon (these add tons of flavor). Cook for approximately two minutes. Add in the cup of whole milk and return to a boil. Reduce the heat and simmer for about 8-10 minutes or until there is little to no moisture left. Add the crushed tomatoes and 2 cups of bison bone broth to the dutch oven. Stir to combine and return to a boil. Reduce the heat and simmer. Cook for about 2 ½ - 3 hours, or until the sauce thickens. Add water along the way if the sauce looks too dry. Let the sauce cool, and then refrigerate for a minimum of 12 hours to let the flavors develop. The sauce can be made up to two days in advance.

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To make the béchamel:

1. Heat the butter in a saucepan over medium heat. When it begins to foam, add in the flour and whisk continuously for one minute. Add in the warm milk little by little, whisking constantly. Bring the béchamel to a boil, reduce heat and simmer, continuing to whisk for about 8-10 minutes. The sauce should develop a creamy consistency. Finally, add in the pinch of nutmeg and sea salt to taste. Take the pan off the stove and pour the sauce into a bowl. Cover with plastic wrap and press it down so it makes contact with the surface of the sauce. Let it cool slightly. You can make the béchamel up to one day in advance, or just before assembling the lasagna.

To assemble the lasagna (the best part!):

1. Reheat the meat sauce and the béchamel if it’s been refrigerated. Combine the meat sauce with one cup of bison bone broth and heat over medium. If reheating the béchamel, take care not to let it boil.
2. If using fresh lasagna noodles, cook them in a large pot of boiling, salted water for about ten seconds. Transfer to a bowl of ice water to cool. Drain them and carefully stack on a baking sheet with paper towels or parchment paper in between the layers to prevent them from sticking together. If using dried noodles, cook according to the package instructions and set aside in the same fashion.
3. Preheat the oven to 350 degrees Fahrenheit. Grease a 13x9 inch baking dish with bison tallow or softened butter.
4. Distribute ¼ cup of the béchamel in the bottom of the dish. Follow with a layer of noodles. Then comes ¾ cup of the meat sauce, followed by another ½ cup of béchamel. Top it off with ¼ cup of the finely grated Paremsan cheese. This constitutes one layer. If using fresh noodles, make seven layers in the same fashion for a total of eight layers. If using dried noodles, make five more layers for a total of six.
5. Bake the lasagna in the oven for about 45-55 minutes, or until it’s beginning to get brown and bubbly.
6. When finished cooking, let the lasagna sit at room temperature for 45 minutes to an hour before serving.

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