Ingredients: |
Ingredients: 2 lbs ground venison
1 medium onion, chopped
2 15 oz can tomato sauce
1 12 oz can tomato pasta
1 15 oz can water
1 tsp oregano
1 tsp basil
1 tsp garlic salt
Salt and pepper to taste
24 oz cottage cheese (or Ricotta
cheese)
2 lbs mozzarella cheese, grated
½ cup grated Parmesan cheese
1 16 oz box mini farfalle (bow
tie) pasta
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Directions: |
Directions:Preheat oven to 350° and spray a 13 x 9 baking dish with
a non stick
spray. Set aside.
In a large skillet, cook ground venison and onions over
medium heat.
Sprinkle garlic salt, salt and pepper on ground venison
while cooking.
Cook ground venison until done. Drain fat. Return to pan.
Add tomato sauce, tomato paste, water, oregano, basil to
meat mixtures.
Stir until combined.
Cover and cook over low heat for 20-25 minutes.
In a large pot, add water and bring to a boil over medium
heat.
Add pasta and cook until al dente.
Drain, rinse pasta. Set aside.
Spoon of the meat mixture in the bottom of the
prepared baking
dish.
Add ½ of pasta to cover meat mixture.
Spoon ½ of cottage cheese and cover pasta.
Sprinkle of grated mozzarella cheese over the top of cottage cheese.
Next spread another of meat mixture, Parmesan cheese,
remaining
pasta, remaining cottage cheese, mozzarella cheese in
that order.
Lastly, add remaining meat mixture, and remaining
cheese.
Cover with foil. Place in oven for 1 hour. Remove foil and
cook for additional
15-20 minutes until heated through. |
This recipe for Venison Beef Lasagna is from