Venison and Elk Lasagna

Photo: Ashley E

Ingredients

lasagna noodles

sauce of your choosing

2 different meats: I chose elk Italian sausage and venison

1 can diced tomatoes

handful of chopped olives

Mozz., ricotta,Parm and blended cheeses (I used the CostCo kind)

1 egg

basil

oregano

salt/pepper

garlic

Preparation

Bring a BIG pot of SALTED water to a boil.

In another dish, brown and drain(if needed) your two kinds of meat. My elk It. sausage was in it's casings, so I removed them and broke up the meat before browning.

Put your sauce, tomatoes, olives and spices together in one pot. Season as you see fit. I wanted to put red pepper flakes in there too, but there is a little mouth to feed at the table.

Water boiling, add noodles one at a time. Make sure they are not laying on top of one another. They don't cook evenly and get icky.

In a small bowl, mix together the whole container of ricotta and the one egg.

Assembly Line

Add a spoonful of sauce to the bottom of your dish. That way your noodles don't stick to the bottom. Lay down 3-4 noodles to cover the bottom of the dish.

Add a spoonful per noodle of your ricotta mixture and spread over your noodles.

Sprinkle meat over ricotta.

Spoon about 2 spoonfuls of sauce over the meat.

Cover with Mozz., blended, and Parm cheese.

Repeat

If it looks like you're not going to have enough stuff to repeat every layer, do a layer of just cheeses, and then continue with the regular layers after.~~

On the VERY TOP LAYER, cover with cheese and then dab with butter. That will make it golden brown and just plain good when you bake it.