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Pheasant Lasagne Florentine Recipe

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This recipe for Pheasant Lasagne Florentine, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bobbi Honkomp


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

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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