Canadian Moose Lasagna
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cloves
Garlic (minced)1 bunch
Spinach (washed and chopped)1 tsp
Unsweetened Cocoa Powder1 tsp
Brown Sugar680 g
Spaghetti Sauce (jar)3 cup
Water1 tbsp
Oregano (dried)1 tbsp
Italian Seasoning1
Salt1.5 cups
Shredded Mozzarella Cheese1 cup
Grated Parmesan CheeseDirections:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Lightly coat a 9x13 inch pan with olive oil
3
Heat oil in a frying pan over medium-high heat
4
Cook onions and garlic in oil until tender and semi-transparent
5
Stir in mushrooms, and cook until soft
6
Remove from heat
7
In a sauce pan, combine spinach and 1/4 cup water
8
Cover, and cook over medium heat until wilted
9
Drain
10
In a large bowl, mix together spinach, onion mixture, and ricotta cheese
11
In a frying pan, brown moose meat over medium-high heat, stirring frequently
12
When the pink color is almost gone, stir in the cocoa and brown sugar
13
This removes the gamey-ness
14
Once the meat is well browned, drain to remove excess grease
15
Stir in spaghetti sauce and water, and season with oregano, Italian seasoning, and salt and pepper
16
Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer
17
Arrange a single layer of oven ready noodles over the sauce
18
Spread one half of the ricotta cheese mixture over the noodles, and top with some of the tomato sauce and a sprinkle of parmesan and mozzarella cheese
19
Repeat with remaining ingredients, ending with a generous layer of mozzarella cheese
20
Cover pan with aluminum foil
21
Bake for 45 minutes, or until lasagna is hot and bubbly