HEARTY VENISON LASAGNA
Phyllis Speer
- 1 lb. ground venison
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 28-oz. can diced tomatoes
- 1 14-oz. can Italian-style tomatoes
- 1 8 oz. can tomato sauce
- 1 6-oz. can tomato paste
- 1 16-oz. carton cottage cheese
- 1/2 cup parmesan cheese
- 1 16-oz. carton ricotta cheese
- 1 egg, slightly beaten
- 1 8 oz. package lasagna noodles, cooked el dente
- 2 cups provolone cheese, shredded
Spray deep skillet or kitchen oven with vegetable spray. Brown venison. Add onion and garlic and continue to cook about 5 minutes. Add half of the parsley, Italian seasoning, salt, black pepper, diced tomatoes, Italian-style tomatoes, tomato paste and tomato sauce. Return venison to skillet, mix well and simmer for 30 minutes. Combine remaining parsley, cottage cheese, parmesan cheese, ricotta and egg.
Spray large baking dish with vegetable spray. Spread about 1 cup meat/tomato mixture on bottom of dish. Make layer of noodles, layer of 1/2 cottage cheese mixture, layer of 1/3 meat/tomato mixtuee, and 3/4 cup provolone. Repeat layers. Add layer of noodles and remaining meat/tomato mixture. Cover with foil and bake at 350-degrees for one hour. Uncover, sprinkle with remaining provolone cheese. Bake until cheese is melted. Let set for 10 minutes before serving.
