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Spinach Venison Lasagna

Name: Spinach Venison Lasagna
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8 servings.
Cuisine: Europe, Italian
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 1% cottage cheese; 3 cups shredded part-skim mozzarella cheese; 2 pounds ground venison, cooked and drained; 1 cup shredded cheddar cheese

2 reviews

Test Kitchen Approved

Total Time

Prep: 40 min. Bake: 45 min. + standing

Makes

8 servings

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

Spinach Venison Lasagna Recipe photo by Taste of Home

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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 1% cottage cheese
3 cups shredded part-skim mozzarella cheese
2 pounds ground venison, cooked and drained
1 cup shredded cheddar cheese

Directions

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.

Spinach Venison Lasagna

Total Time

Makes

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