Spinach Venison Lasagna Recipe

Spinach Venison Lasagna Recipe photo by Taste of Home

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

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Spinach Venison Lasagna Recipe

Yield: 8 Servings

40 45 85

1/4 cup chopped onion
2 tablespoons butter
2 cans (8 ounces each) tomato sauce
1/2 cup water
1 tablespoon KC Masterpiece®

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Bold BBQ Sauce

KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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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

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