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Pheasant Lasagne Florentine Recipe

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This recipe for Pheasant Lasagne Florentine is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lasagne noodles
16 oz. Alfredo sauce
1/4 cup milk
1 1/2 tsp dried oregano leaves
3 cups chopped, cooked pheasant breast (or chicken)
1 can artichoke hearts, drained and chopped
1/2 cup chopped red pepper
1/2 cup chopped onion
2 garlic cloves, crushed
3 cups shredded mozzarella cheese
4 oz. feta cheese, crumbled
4 oz. fresh baby spinach leaves
Directions:
Directions:
Whisk Alfredo sauce, milk, and oregano over low heat.
Combine pheasant, artichokes, pepper, onion, garlic, and cheeses in separate bowl.
Layer: sauce, noodles, spinach leaves, pheasant mix. Repeat.
Cover and bake 45 minutes @ 375. Remove cover, sprinkle with additional mozzarella cheese and bake 15 minutes. Let stand for 15 minutes before serving.

 

 

 

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