Ingredients: |
Ingredients: 2 lb. ground venison or beef
1 lb. sweet Italian sausage, bulk
1 sweet onion, chopped
1 tbsp. dried oregano
1/4 tbsp. dried basil
1 tsp. salt
1 tsp. pepper
2 Tbsp. parsley
3-4 garlic cloves, diced
2 tbsp. brown sugar
2 26-oz. cans traditional pasta sauce
1/4 c. red wine
2 tbsp. Olive oil
6-oz. baby portabellas, sliced
30 oz. Ricotta cheese
2 large eggs
1 c. grated parmesan cheese
16 oz. grated mozzarella cheese
8 oz. sliced pepperoni
1/4 c. parmesan, to top lasagna with
12 pieces easy-no-cook lasagna noodles
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Directions: |
Directions:Preheat oven to 375.
For the sauce, in olive oil cook onion until tender. Add venison and sausage and cook until done and crumbly. Pour in the pasta sauce and red wine. Stir. Add the spices, brown sugar, salt, pepper, and mushrooms. Simmer for 1 hour. Refrigerate overnight.
In a medium bowl combine the Ricotta, 1 cup parmesan, mozzarella, and eggs. Stir until well combined.
In large lasagna pan with extra high sides, layer 1/2 of meat sauce. Place a single layer of pepperoni over sauce to cover bottom of pan. Spread 1/3 of the filling on top of the pepperoni. Place noodles on top of filling. Place noodles over filling. Pour the remaining meat sauce over noodles. Spread filling over meat sauce and place single layer of pepperoni over sauce to cover. Top with 1/4 c. of parmesan cheese.
Bake for 30 to 40 minutes. |
This recipe for Lasanga is from