Best Spinach Venison Lasagna Recipes

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SPINACH VENISON LASAGNA



Spinach Venison Lasagna image

"I often use elk for this. You can also make it using ground beef," says Jo Mitchell from Mountain View, Wyoming.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 19

1/4 cup chopped onion
2 tablespoons butter
2 cans (8 ounces each) tomato sauce
1/2 cup water
1 tablespoon barbecue sauce
1 teaspoon each Worcestershire sauce and dried basil
1 bay leaf
1/4 teaspoon each garlic powder, ground cloves, ground allspice and dried oregano
WHITE SAUCE:
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped onion
1/3 cup all-purpose flour
2 cups milk
12 lasagna noodles, cooked and drained
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup 1% cottage cheese
3 cups shredded part-skim mozzarella cheese
2 pounds ground venison, cooked and drained
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in tomato sauce, water, barbecue sauce, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat. Cover; simmer for 30 minutes., Meanwhile, in a saucepan, saute mushrooms and onion in butter until tender. Stir in flour. Gradually whisk in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened., Discard bay leaf. Spread 1/2 cup tomato sauce into a greased 13-in. x 9-in. baking dish; top with 4 noodles. Layer with 1 cup spinach, 1/2 cup cottage cheese, half of white sauce, 1 cup mozzarella cheese, half of venison and 1/2 cup cheddar cheese. Repeat layers once. Top with remaining noodles, tomato sauce and mozzarella cheese., Cover; bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer. Let stand 10 minutes.

Nutrition Facts :

SPINACH VENISON LASAGNA RECIPE



Spinach Venison Lasagna Recipe image

"I often use elk for this. You can also make it using ground beef," says Jo Mitchell from Mountain View, Wyoming.

Provided by @MakeItYours

Number Of Ingredients 19

1/4 cup chopped onion
2 tablespoons butter
2 cans (8 ounces each) tomato sauce
1/2 cup water
1 tablespoon barbecue sauce
1 teaspoon each Worcestershire sauce and dried basil
1 bay leaf
1/4 teaspoon each garlic powder, ground cloves, ground allspice and dried oregano
WHITE SAUCE:
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped onion
1/3 cup all-purpose flour
2 cups milk
12 lasagna noodles, cooked and drained
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup (8 ounces) 1% cottage cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese
2 pounds ground venison, cooked and drained
1 cup (4 ounces) shredded cheddar cheese

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in tomato sauce, water, barbecue sauce, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat. Cover; simmer for 30 minutes.
  • Meanwhile, in a saucepan, saute mushrooms and onion in butter until tender. Stir in flour. Gradually whisk in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Discard bay leaf. Spread 1/2 cup tomato sauce into a greased 13-in. x 9-in. baking dish; top with four noodles. Layer with 1 cup spinach, 1/2 cup cottage cheese, half of white sauce, 1 cup mozzarella cheese, half of venison and 1/2 cup cheddar cheese. Repeat layers once. Top with remaining noodles, tomato sauce and mozzarella cheese.
  • Cover; bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer. Let stand 10 minutes.
  • Yield: 8 servings.
  • Originally published as Spinach Venison Lasagna in Taste of Home
  • October/November 2004, p62
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