Venison: Spicy Venison Lasagna
Source of Recipe
taste of home
Recipe Introduction
"Elk can be used for this as well as ground beef."
List of Ingredients
1/4 cup chopped onion
2 tablespoons butter
2 cans (8 ounces each) tomatosauce
1/2 cup water
1 tablespoon barbecue sauce
1 teaspoon each Worcestershire sauce and dried basil
1 bay leaf
1/4 teaspoon each garlic powder, ground cloves, ground
aIlspice and dried oregano
WHITE SAUCE:
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped onion
1/4 cup butter
1/3 cup all-purpose flour
2 cups milk
12 lasagna noodles, cooked and drained
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup (8 ounces) cottage cheese
3 cups (12 ounces) shredded mozzarella cheese
2 pounds ground venison (or ground beef), cooked and drained
1 cup (4 ounces) shredded cheddar cheese Recipe
In a large skillet, saute onion in butter until tender. Stir in
tomato sauce, water, barbecue sauce, Worcestershire
sauce and seasonings. Bring to a boil. Reduce heat. Cover;
simmer for 30 minutes.
Meanwhile, in a saucepan, saute mushrooms and onion in
butter until ten- der. Stir in flour. Gradually whisk in milk until
blended. Bring to a boil; cook and stir for 2 minutes or untit
thickened.
Discard bay leaf. Spread 1/2 cup tomato sauce into a
greased 13-in. x 9- in. x 2-in. baking dish; top with four
noodles. Layer with 1 cup spinach, 1/2 cup cottage cheese,
half of white sauce, 1 cup mozzarella cheese, half of venison
I and 1/2 cup cheddar cheese. Repeat I layers once. Top with
remaining noodles, tomato sauce and mozzarella cheese.
Cover; bake at 350* for 35 minutes. Uncover; bake 10-15
minutes longer. Let stand 10 minutes.
Yield: 8 servings.
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