Spinach and Elk LasagneSubmitted by: BDEVANNES
Ricotta Cheese, part skim milk, 15 oz
Garlic, 3 cloves
Fresh Chives, 4 tbsp chopped
Spinach, fresh, 10 oz
Egg, fresh, 2 large
Parsley, dried, 1 tbsp
Basil, 1 tbsp
Mozzarella Cheese, part skim milk, 8 oz
Elk Meat, 23 oz
Bella Sun Luci- Sundried Tomatoes, 2 oz
Crushed Tomatoes, 38 oz
Barilla- No Cook Lasagne Noodles, 1 box
Parmeasan 1/4 Cup
In a separate bowl mix Ricotta, Garlic, Chives, Spinach, Eggs, Parsley, Basil and Mozzarella
Put some of the meat and tomato mixture on the bottom of the pan and then a layer of the noodles, follow with the spinach mixture and repeat ending with the tomato mixture.
Top with the Parmasean and bake covered for 1 hour at 375 degrees.
Uncover and bake for another 10-15 minutes until the cheese is bubbly and golden.
Serving Size: Makes 8 2 in square pieces
Number of Servings: 8
Recipe submitted by SparkPeople user BDEVANNES.