Venison & Garden Vegetable Lasagna
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Venison & Garden Vegetable Lasagna calories by ingredient
Introduction
Best if cooked 4-6 hours in slow cooker. To save time on those hectic mornings, assemble the lasagna the night before and refrigerated. The next morning, allow the dish to come to room temperature for about 30 minutes before placing in the warming unit. Lunch/Dinner will be ready when you get home! Best if cooked 4-6 hours in slow cooker. To save time on those hectic mornings, assemble the lasagna the night before and refrigerated. The next morning, allow the dish to come to room temperature for about 30 minutes before placing in the warming unit. Lunch/Dinner will be ready when you get home!Number of Servings: 1
Ingredients
-
1 lb. ground venison
1 small onion, chopped
1/2 tsp dried basil
1 tsp dried oregano
1 tsp salt
6 lasagna noodles, uncooked
2 cans diced Italian style tomatoes
1 cup sliced zuchini
1 cup sliced yellow squash
1 cup bell pepper sliced
1 cup red sweet pepper sliced
1 cup mushrooms, white, sliced
1 cup 1% part skim milk cottage cheese
1 & 1/2 cup shredded mozerella cheese
1/2 cup parmesan cheese
Directions
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.