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Spinach Venison Lasagna Recipe
Spinach Venison Lasagna Recipe photo by Taste of Home

Spinach Venison Lasagna Recipe

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"I often use elk for this. You can also make it using ground beef," says Jo Mitchell from Mountain View, Wyoming.
TOTAL TIME: Prep: 40 min. Bake: 45 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 45 min. + standing
MAKES: 8 servings

Ingredients

  • 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 King Arthur Unbleached 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Spinach Venison Lasagna(2)

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MY REVIEW
Reviewed Aug. 6, 2013

Really really good

MY REVIEW
Reviewed May. 25, 2013

This version of lasagna is SOO GOOD!! I have made it many times over the yeas!

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