Hearty, Delicious Venison Lasagne
By Published: July 26, 2013
- Yield: 8 Servings
- Prep: 20 mins
- Cook: 45 mins
- Ready In: 2 hrs 10 mins
Lighten up the fat content of your lasagne, use venison!
Ingredients
- 1 lb. lasagne noodles
- 1 lb. ground venison
- 1 32 oz. jar tomato sauce
- 4 cups ricotta cheese
- 2 cups shredded Mozzerrella cheese
- 1/4 cup Parmesan cheese
- 4 eggs
- 1 packaged chopped frozen spinach
- fresh parsley amount to taste
- salt amount to taste
- pepper amount to taste
Instructions
- Brown meat, add sauce. In the meatime, cook noodles, drain and cool. Blend eggs into ricotta cheese and drained, thawed spinach, add salt and pepper to mixture. In a large baking pan, layer meat, noodles, 1/3 of ricotta mixture, sprinkle of mozzarella, meat sauce and repeat. Reverse last layer so mozzarella is on top of meat sauce. Bake at 350 degrees for approximately 45 min. Serve with a parsley sprig and parmesan cheese.
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