The Ultimate Moose Lasagna
- Yvonne Chartrand
Every time I make lasagna (since I was 18, a family favourite), it is slightly different and always delicious!
Ingredients
- 1 lb ground moose (can also use ground beef, chicken or just veggies!)
- 1 onion, chopped
- 1 tsp oregano
- 1 tsp salt and pepper to taste
- 3 cloves (or more) of garlic, minced (mince 15 minutes before cooking)
- 1 C mushrooms, sliced
- Couple of celery sticks (if desired)
- A bunch of fresh basil
- A bunch of fresh parsley
- 1 package of sundried tomatoes (or in oil)
- 1 can tomatoes
- 1 can tomato sauce
- 1 can tomato paste
- Red, yellow or orange peppers (or green if desired)
- Spinach (if desired)
- Zucchini (if desired)
- 1 package lasagna noodles
- 2 C cottage or ricotta cheese
- Mozzarella cheese (or a variety of three cheeses)
Instructions
Cook meat, onions, salt, pepper, and oregano until meat is browned. Drain fat.
Saute mushrooms, celery, and peppers of your choice. Add garlic.
Stir in canned tomatoes, sauce, paste, sundried tomatoes, fresh basil and parsley.
Cover and simmer for 15 minutes, stirring often.
Cook lasagna noodles as per package instruction and rinse in cold water.
In a lasagna pan, layer noodles, meat sauce, cottage cheese and mozzarella (or variety of cheeses), spinach and zucchini, and repeat.
Add final later of lasagna noodles on top and save some of your tomato sauce for the top and sprinkle with parmesan or grated cheese.
Bake for 45 minutes at 350 F.
Let stand 10 minutes and serve with Caesar salad and garlic bread!