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Spinach Venison Lasagna

Spinach Venison Lasagna
"I often use elk for this. You can also make it using ground beef," says Jo Mitchell from Mountain View, Wyoming.
8 ServingsPrep: 40 min. Bake: 45 min. + standing

Ingredients

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

Directions

  • In a large skillet, saute onion in butter until tender. Stir in
© Taste of Home 2013

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Spinach Venison Lasagna (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013