Ingredients
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10 lasagna noodles
Meat Sauce
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1 lb Four Seasons Venison ground venison
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1 cup onion, chopped
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2 garlic clove, minced
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1 (8 oz) can crushed tomatoes
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1 (8 oz) can tomato sauce
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1 (6 oz) can tomato paste
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2 tsp dried basil
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1 tsp dried oregano
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1 tsp ground fennel
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1 tsp salt
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1 tsp pepper
Cheese Filling
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1 egg, beaten
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2 cups ricotta cheese
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1 cup grated Parmesan cheese
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1 tbsp parsley
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8 oz mozzarella cheese, sliced or shredded
Steps
1
Cook lasagna noodles according to package directions. Drain and set aside.
Meat Sauce
1
In a large saucepan or skillet, scramble-fry meat, onion, and garlic until meat is brown and onion is tender.
2
Stir in crushed tomatoes, tomato sauce, tomato paste, and seasonings. Bring to a boil. Cover and simmer for 15 minutes, stirring occasionally.
Cheese Filling
1
Combine egg, ricotta cheese, 1/4 cup Parmesan cheese, and parsley.
Instructions
1
Layer half lasagna noodles in a lightly greased 9x13 pan. Spread with half the meat sauce and then half the cheese filling. Repeat layers.
2
Sprinkle remaining parmesan cheese on top and additional grated mozzarella, if desired.
3
Bake at 375F for 30 to 35 minutes and let stand 10 minutes before serving.
Comments
Recipe provided by Four Seasons Ground Venison.