Lasagna
A simple lasagna made with ground venison and sausage, cottage cheese, and noddles straight from the box.
Ingredients
- 1 lb ground venison browned
- ½ lb ground sausage browned
- 1 tsp minced garlic
- 48 oz spaghetti sauce (whatever's your favorite)
- 3 cups mozzarella cheese shredded
- 15 oz cottage cheese
- 2 large eggs
- ¾ cup Parmesan cheese
- 2 tsp dried parsley or 4 tbs fresh
- ¼ tsp salt
- ¼ tsp pepper
- 12 lasagna noodles
Instructions
- Preheat oven to 350°
- In a large skillet over medium heat, brown the venison and sausage together.
- Add minced garlic and spaghetti sauce and simmer for 5 minutes.
- In a large bowl, mix together 2 cups mozzarella cheese, cottage cheese, eggs, ½ cup Parmesan cheese, dried parsley, salt and black pepper. Mix well.
- To assemble, grease a 9x13 baking pan.
- Spread ¾ cup of sauce on the bottom of the baking pan.
- Cover with 3 uncooked lasagna noodles.
- Top with ⅓ of the cheese mixture. and then ¼ of the sauce.
- Repeat layers (noodles, cheese, sauce, noodles, cheese, sauce).
- Top with noodles, remaining sauce, and remaining 1 cup of mozzarella and Parmesan cheese.
- If your sauce is a thicker sauce, add ½ cup water to the edges of the pan. If it's a thin sauce, your noodles won't need the extra water.
- Cover with foil and bake for 50 minutes.
- Uncover and bake an additional 10 minutes.
- Let the lasagna stand for about 10 minutes before serving.
Video
Notes
You can use ricotta cheese instead of cottage if you prefer.
Beef can be used in place of venison.
I use a cajun seasoned sausage, but you can use any type you prefer.