Print Options

Back to Spinach Venison Lasagna >

Include these items:

Select reviews >

Taste of Home Logo

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 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

Directions

  • In a large skillet, saute onion in butter until tender. Stir in
  • tomato sauce, water, barbecue sauce, Worcestershire sauce and

2 of 2

Spinach Venison Lasagna (continued)

Directions (continued)

  • 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.