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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 8 |
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I often use elk for this. You can also make it using ground beef, says Jo Mitchell from Mountain View, Wyoming. Ingredients:
1/4 cup chopped onion |
2 tablespoons butter |
2 cans (8 ounces each) tomato sauce |
1/2 cup water |
1 tablespoon barbecue sauce |
1 teaspoon each worcestershire sauce and dried basil |
1 bay leaf |
1/4 teaspoon each garlic powder, ground cloves, ground allspice and dried oregano |
white sauce: |
1 can (4 ounces) mushroom stems and pieces, drained |
1/4 cup chopped onion |
1/3 cup king arthur unbleached all-purpose flour |
2 cups milk |
12 lasagna noodles, cooked and drained |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
1 cup (8 ounces) 1% cottage cheese |
3 cups (12 ounces) shredded part-skim mozzarella cheese |
2 pounds ground venison, cooked and drained |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, saute onion in butter until tender. Stir in tomato sauce, water, barbecue sauce, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat. Cover; simmer for 30 minutes.
2. Meanwhile, in a saucepan, saute mushrooms and onion in butter until tender. Stir in flour. Gradually whisk in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Discard bay leaf. Spread 1/2 cup tomato sauce into a greased 13-in. x 9-in. baking dish; top with four noodles. Layer with 1 cup spinach, 1/2 cup cottage cheese, half of white sauce, 1 cup mozzarella cheese, half of venison and 1/2 cup cheddar cheese. Repeat layers once. Top with remaining noodles, tomato sauce and mozzarella cheese.
4. Cover; bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer. Let stand 10 minutes. Yield: 8 servings.
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