Ingredients
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10 lasagna noodles, cooked (or more or less, depending on how much pasta you like)
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1 lb ground venison (or beef)
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1 cup chopped onion
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2 garlic cloves, minced
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1 (8 ounce) can crushed tomatoes
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1 (8 ounce) can tomato sauce
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1 (6 ounce) can tomato paste
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2 teaspoons dried basil
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1 teaspoon dried oregano
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1 teaspoon fennel
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1/2 teaspoon salt
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1 egg, beaten
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2 cups cottage cheese (or ricotta)
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1/2 cup grated parmesan cheese, divided
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1/2 teaspoon pepper
Instructions
- Cook lasagne noodles according to package directions. Drain and set aside.
- For meat sauce: In a large saucepan or skillet, scramble-fry meat, onion, and garlic until meat is brown and onion is tender. Drain fat (if you're using venison, there likely won't be any -- that's my little plug for venison!).
- Stir in crushed tomatoes, tomato sauce and paste and seasonings. Bring to a boil.
- Cover and simmer for 15 minutes, stirring occasionally.
- For Cheese Filling: Combine egg, cottage cheese, 1/4 cup Parmesan cheese, and parsley.
- Layer half lasagne noodles in a lightly greased 9x13 pan. Spread with half the meat sauce and then half the cheese filling. Repeat layers.
- Sprinkle remaining Parmesan cheese on top and additional grated mozzarella, if desired.
- Bake at 375F for 30-35 minutes and let stand 10 minutes before serving.