Venison Lasagne (Substitue with Pork Sausage or Ground Beef, Low-Carb Option Available)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
• 1 lb. Venison Sausage (Substitute with Mild Pork Sausage)• 1 lb. Ground Venison (Substitute with Ground Beef)• 2 - 15oz containers of Ricotta Cheese• 1 - 24oz Jar of your Favorite Pasta Sauce• 8 Barilla No-Boil Lasagne Noodles (I have used "regular" lasagne noodles without boiling and it still turns out great)• 3 Eggs• 1 - 8oz package of Shredded Mozzarella• 1- 12 Slice package of Kraft Smoked Provolone
Using a large skillet, cook your Venison Sausage and Ground Venison, blending and cooking them together until brown. Drain out excess fat.
In a large bowl, mix Ricotta, Mozzarella, and Eggs until well blended and smooth. Add in Spinach and mix thoroughly.
In a 9x13 glass, ungreased, baking dish, spoon out just enough sauce to make a thin layer on the bottom of the pan. I use a silicon marinade brush to evenly coat the bottom of the pan with the sauce.
Layer 4 noodles lengthwise across bottom of the pan. The noodles will overlap, which is ok. The edges will seem to have no noodles, but they will spread as they cook. Layer half of the Venison mixture over noodles. Layer half of the Ricotta mixture over the Venison. Top with Half the Jar of Sauce. Repeat layers of Noodles, Venison, Ricotta and Sauce using all remaining ingredients. Top with overlapping slices of Provolone.
Bake at 375° for 30 minutes covered loosely with foil. Remove foil after 30 minutes and continue baking uncovered for an additional 30 minutes or until cheese is golden brown. Let stand 10-15 minutes to firm up.
Serving Size: Makes 12-6 1/2 oz or 8 10 1/2 oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOXYWONDER.
In a large bowl, mix Ricotta, Mozzarella, and Eggs until well blended and smooth. Add in Spinach and mix thoroughly.
In a 9x13 glass, ungreased, baking dish, spoon out just enough sauce to make a thin layer on the bottom of the pan. I use a silicon marinade brush to evenly coat the bottom of the pan with the sauce.
Layer 4 noodles lengthwise across bottom of the pan. The noodles will overlap, which is ok. The edges will seem to have no noodles, but they will spread as they cook. Layer half of the Venison mixture over noodles. Layer half of the Ricotta mixture over the Venison. Top with Half the Jar of Sauce. Repeat layers of Noodles, Venison, Ricotta and Sauce using all remaining ingredients. Top with overlapping slices of Provolone.
Bake at 375° for 30 minutes covered loosely with foil. Remove foil after 30 minutes and continue baking uncovered for an additional 30 minutes or until cheese is golden brown. Let stand 10-15 minutes to firm up.
Serving Size: Makes 12-6 1/2 oz or 8 10 1/2 oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOXYWONDER.
Nutritional Info Amount Per Serving
- Calories: 360.2
- Total Fat: 18.1 g
- Cholesterol: 158.9 mg
- Sodium: 630.3 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 1.6 g
- Protein: 33.9 g
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