Spinach Venison Lasagna
"I often use elk for this. You can also make it using ground beef," says Jo Mitchell from Mountain View, Wyoming.
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
Reviews
Take the time to make this and you won't regret it. What a great recipe. Thank you and God bless :)
Really really good
This version of lasagna is SOO GOOD!! I have made it many times over the yeas!