Handmade Lasagna with Elk & Wild Boar Bolognese & Béchamel

Recipe by Chef Lance Lewis, of Tagged Out Kitchen, who recommends this dish with a Passalacqua Zinfandel or Blocks 18/19 Cabernet Sauvignon:

Zinfandel is a perfect match for wild game lasagna. The bright red fruit, lively acidity, and spice cut through the béchamel's richness and complement the sweetness of slow-cooked tomatoes.
Blocks 18/19 Cabernet: Bold blackberry, pepper, and earthy tones mirror the deep umami flavors of the elk and wild boar Bolognese. Both wines offer the structure and vibrancy to elevate every bite.

Serves: 6–8
Prep Time: ~2.5 hours
Cook Time: 45 minutes
Rest Time: 15–20 minutes

Ingredients

• Fresh Pasta Dough    
• 2 cups 00 flour (about 240g)    
• 1 whole egg    
• 3 egg yolks    
• Pinch kosher salt    
• Drizzle olive oil    
• Water as needed    
• Elk & Wild Boar Bolognese    
• 1 tbsp olive oil    
• 1 tbsp butter    
• 1 small yellow onion, finely diced    
• 1 carrot, peeled and minced    
• 1 celery stalk, minced    
• 2 cloves garlic, minced    
• ½ lb ground elk    
• ½ lb ground wild boar    
• Kosher salt and freshly ground black pepper    
• 2 tbsp tomato paste    
• ¾ cup dry red wine (Passalacqua Zinfandel preferred)    
• 1 cup whole milk    
• 1 ½ cups crushed tomatoes (Pomi or San Marzano)    
• 1 bay leaf    
• Béchamel Sauce    
• 4 tbsp butter    
• ¼ cup all-purpose flour    
• 3 cups whole milk, warmed    
• Freshly grated nutmeg    
• Salt and white pepper, to taste    
• Assembly    
• 1 cup freshly grated Parmigiano-Reggiano    
• Olive oil or butter for greasing