Spinach Venison Lasagna

Name: Spinach Venison Lasagna
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 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 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

"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

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.

Originally published as Spinach Venison Lasagna in Taste of Home October/November 2004

Reviews

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Average Rating:

LaShawnda81

Dec 3, 2014

Take the time to make this and you won't regret it. What a great recipe. Thank you and God bless :)
shell3ell

Aug 6, 2013

Really really good
l2bake

May 25, 2013

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