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 R icotta
cheese)
2 lbs mozzarella cheese, grated
½ cup grated Parmesan cheese
1 16 oz box mini far falle (bow
tie) pasta
|
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 ⅓ 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 ⅓ of grated mozzarella cheese over the top of cottage cheese.
Next spread another ⅓ of meat mixture, Parmesan cheese, remaining
pasta, remaining cottage cheese, ⅓ 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