Venison Lasagna

2 pounds ground venison

1 medium onion

1 garlic clove

2 tablespoons olive oil

1 (4 ounce) can sliced mushrooms, undrained

2 (8 ounce) cans tomato sauce

1 (6 ounce) can tomato paste

1 can tomato soup

2 teaspoons salt

1 egg

1 (8 ounce) package wide lasagna noodles

1 package frozen chopped spinach, thawed and drained

1 cup ricotta cheese

1/3 cup Parmesan cheese

1 (8 ounce) package grated mozzarella cheese

1 teaspoon oregano

1/2 teaspoon basil

Finely chop onion and garlic, then lightly brown both in one tablespoon olive oil. Add venison and cook until brown. Stir in mushrooms, tomato sauce, tomato paste, tomato soup, oregano, basil, and one teaspoon salt. Let simmer gently for two hours. During the last hour, cook lasagna noodles until tender and drain. Beat egg slightly and add to thawed spinach: add one tablespoon olive oil, ricotta, parmesan cheese, and one teaspoon salt and mix together well. Ladle half the meat sauce into a three quart oblong baking dish. Layer half the noodles over meat sauce; spread spinach/Ricotta mixture evenly over noodles. Place remainder of noodles on top of spinach mixture; top with remaining meat sauce, cover with foil and bake at 350 degrees for 45 minutes. Remove foil and sprinkle grated mozzarella cheese on top and bake another 5 minutes until cheese is lightly browned. Serve with tossed salad and garlic bread.

Copyright 1998-2014 Stephen Ricciardelli