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    Venison: Venison Lasagna 2


    Source of Recipe


    justmecookin.com

    List of Ingredients




    1 lbs. ground or shredded venison
    1 tablespoon olive oil
    1 tablespoon chopped or crushed garlic
    1 cup chopped onion
    2 cups chopped mushrooms
    20-oz can tomato sauce
    2 cups water
    16-oz package lasagna noodles
    16-oz part skim mozzarella cheese
    16-oz skim ricotta cheese
    1 oz grated Parmesan
    1 tablespoon oregano
    1 tablespoon sweet basil

    Recipe



    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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