VENISON LASAGNAWe have the luxury of using low fat venison in substitute for beef in our house, but this recipe could easily be made with beef. I am not sure how ground turkey or chicken would taste but I be it would be worth a shot. We also have the luxury of using our homemade canned tomato sauce from our garden. that helps minimize the sugar levels found in many store bought products, but store bought will work.
Recipe:
1lb. ground venison browned
9 lasagna noodles cooked to package directions
1 1/2 cups ricotta cheese
1 pint of spaghetti sauce
Italian seasoning to taste, I use alot not sure how much I eyeball it
1 handful of favorite shredded cheese, we used cheddar
Brown venison in skillet and boil noodles. When venison is browned turn off heat and add ricotta and Italian seasoning. Drain noodles. Place three noodles in bottom of greased baking dish cover with 1/2 of meat mixture. Add three more noodles, add rest of meat mixture, add last three noodles. Now cover with sauce. Top with cheese bake at 400 degrees for about 10 minutes or till cheese is melted and sauce is hot.
Substitutions:
You may also use shells instead of lasagna noodles and stuff the cooked shells with the meat mixture and bake in the oven like lasagna
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