VENISON LASAGNA
A tasty lasagna
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.83, Dennis L. Morgan, Livonia, NY |
Prep Time:
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2 Hours
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Ingredients |
Utensils |
| 1 lbs. ground or shredded
venison |
Skillet |
| 1 tablespoon olive oil |
8 X 14" Pan |
| 1 tablespoon chopped or crushed
garlic |
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| 1 cup chopped onion |
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| 2 cups chopped mushrooms |
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| 20-oz can tomato sauce |
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| 2 cups water |
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| 16-oz package lasagna noodles |
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| 16-oz part skim mozzarella cheese |
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| 16-oz skim ricotta cheese |
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| 1 oz grated Parmesan |
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| 1 tablespoon oregano |
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| 1 tablespoon sweet basil |
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Directions
Brown venison, garlic, onion and mushrooms in oil until vegetables are
tender
Add tomato sauce and water to skillet and bring to a boil
Reduce heat and simmer for 10 minutes
Spray 8 x 14-inch pan with nonstick cooking oil
Cover bottom with sauce, mozzarella, ricotta and Parmesan cheese
Add 2 layers of uncooked noodles and remaining sauce and cheeses
Sprinkle with oregano and sweet basil
Bake at 350° for 1 hour
Turn oven off and let lasagna stand in oven for 30 minutes
Remove from oven and let stand for another 10 to 20 minutes before serving |
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