Venison Lasagne (Or Beef)

READY IN: 1hr
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook lasagne noodles according to package directions. Drain and set aside.
  • For meat sauce: In a large saucepan or skillet, scramble-fry meat, onion, and garlic until meat is brown and onion is tender. Drain fat (if you're using venison, there likely won't be any -- that's my little plug for venison!).
  • Stir in crushed tomatoes, tomato sauce and paste and seasonings. Bring to a boil.
  • Cover and simmer for 15 minutes, stirring occasionally.
  • For Cheese Filling: Combine egg, cottage cheese, 1/4 cup Parmesan cheese, and parsley.
  • Layer half lasagne noodles in a lightly greased 9x13 pan. Spread with half the meat sauce and then half the cheese filling. Repeat layers.
  • Sprinkle remaining Parmesan cheese on top and additional grated mozzarella, if desired.
  • Bake at 375F for 30-35 minutes and let stand 10 minutes before serving.
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