Venison & Garden Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 lb. ground venison1 small onion, chopped1/2 tsp dried basil1 tsp dried oregano1 tsp salt6 lasagna noodles, uncooked2 cans diced Italian style tomatoes1 cup sliced zuchini1 cup sliced yellow squash1 cup bell pepper sliced1 cup red sweet pepper sliced1 cup mushrooms, white, sliced1 cup 1% part skim milk cottage cheese1 & 1/2 cup shredded mozerella cheese1/2 cup parmesan cheese
Saute onion, garlic and ground venison until browned, adding spices. Add one can of the diced tomatoes to the meat mixture, and puree the other can and add to the meat mixture. Simmer on low heat.
In a small bowl add 1 cup cottage cheese, 1 cup of the mozzarella cheese and 1/2 cup Parmesan cheese and mix well. Set aside.
In oval slow cooker, put 1/3 of the meat/sauce mixture in the bottom. Layer three of the UNCOOKED lasagna noodles. (break in half to fit) Add the cottage cheese mixture, spreading evenly over the noodles. Put another 1/3 of the sauce over the cottage cheese mixture. Layer the vegetables on top of the meat sauce. Layer the three remaining lasagna noodles, broken to fit. Top with the remaining meat sauce. Cover and cook on low for 4-6 hours. Just before serving, sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top and let stand covered for 15 minutes to melt the cheese and thicken. Cut into 6 servings and enjoy!
Serving Size: Six
Number of Servings: 1
Recipe submitted by SparkPeople user GLYNSIMPSON.
In a small bowl add 1 cup cottage cheese, 1 cup of the mozzarella cheese and 1/2 cup Parmesan cheese and mix well. Set aside.
In oval slow cooker, put 1/3 of the meat/sauce mixture in the bottom. Layer three of the UNCOOKED lasagna noodles. (break in half to fit) Add the cottage cheese mixture, spreading evenly over the noodles. Put another 1/3 of the sauce over the cottage cheese mixture. Layer the vegetables on top of the meat sauce. Layer the three remaining lasagna noodles, broken to fit. Top with the remaining meat sauce. Cover and cook on low for 4-6 hours. Just before serving, sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top and let stand covered for 15 minutes to melt the cheese and thicken. Cut into 6 servings and enjoy!
Serving Size: Six
Number of Servings: 1
Recipe submitted by SparkPeople user GLYNSIMPSON.
Nutritional Info Amount Per Serving
- Calories: 2,756.1
- Total Fat: 98.6 g
- Cholesterol: 650.6 mg
- Sodium: 3,370.1 mg
- Total Carbs: 194.3 g
- Dietary Fiber: 19.7 g
- Protein: 264.5 g
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