For the pheasant add all of the ingredients to a slow cooker and give it a good stir. Leave to simmer away for a minimum of 6 hours.
Preheat your oven to 180°C / 160°C fan / gas 4. Chop the mushrooms and peppers. Add a little oil to a big frying pan on a medium heat and cook the mushrooms and peppers until soft but still with a bit of crunch. Add the chopped tomatoes, herbs and Worcestershire sauce then stir well. Bring to the boil and turn the heat off.
Shred the pheasant breasts and legs up on a plate and add to the filling. Sieve the stock and set aside, leaving the remaining onions – add this to the filling. Then add a tablespoon of stock to the mixture and season with salt and pepper.
Soak the lasagne sheets in cold water or to the packet instructions. You may wish to use dried lasagne sheets instead. While your pasta is soaking start to make the cheese sauce.
Add the flour and butter and mix well to make a roux, gradually add the milk and stir constantly. Bring to the boil until the sauce starts to thicken, then add the cheese and stir well. Season with nutmeg.
Add the first layer of pheasant filling to your dish followed by a pasta sheet then a layer of cheese sauce. Repeat this three times. Sprinkle with some more cheese and put in to the oven for 20-25 minutes.
Serve with a side salad or garlic bread and enjoy!