Elk Lasagna
Ingredients
- Ground elk meat, 1 lb
- Red wine or water, 1/2 cup
- Onion, 1 large, chopped
- Garlic, 1 clove, finely chopped (I would add a couple more cloves)
- Pasta sauce of choice, 1 can (I would use my homemade tomato sauce)
- Tomato paste, 1 small can
- Water, 1 cup
- Cottage Cheese, 1 500ml container
- Ricotta Cheese, 1 500ml container
- Eggs, 2 large
- Basil, 1/4 tsp dried (I would use fresh if I have it on hand)
- Oregano, 1/4 tsp dried
- Mozzarella cheese, 4 cups grated
- Parmesan cheese, 1/2 cup grated
- Lasagne noodles, 12 pieces
Cooking Method
- In large frying pan, brown ground elk meat, onion and garlic and transfer to large pot.
- De-glaze frying pan with 1/2 cup red wine, scraping brown bits off, add to elk meat.
- To the meat mixture, add pasta sauce, tomato paste and water, and simmer while lasagne noodles are cooking (as per suggestion on package).
- Blend ricotta and cottage cheese with eggs and herbs.
- Assembling the lasagna:
- Spread thin layer of elk meat sauce on bottom of greased 13 x 9 inch pan.
- Top with layer of 4 lasagne noodles, overlay edges slightly.
- Top with 1/3 meat sauce, 1/2 of cheese mixture and 1/2 mozzarella.
- Repeat layers.
- Top last layer of lasagne noodles with remaining sauce and parmesan cheese.
- Bake in 350 degree oven for 45 minutes or until hot in center.
- Let stand 10 minutes before serving.
With Permission: Eramosa Elk Country Store
I plan to use elk meat in my next lasagna. I always use the oven-ready lasagne noodles, alot more garlic and cheese, including asiago, and mushrooms in the sauce. I would probably also reduce the amount of water called for here and substitute with more wine, depending on whether I am using canned tomato sauce or my own homemade sauce.
If you try this elk lasagna recipe, let me know how it turns out!
