Elk Lasagna



  • 2 1/2 lb. lean ground elk or substitute
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cans (14 1/2 oz. each) diced tomatoes, drained
  • 1 cup chopped green pepper
  • 1 can (8 oz.) tomato sauce
  • 1 can (8 oz.) tomato paste
  • 1 tablespoon snipped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon freshly ground pepper
  • 1 cup ricotta cheese, drained
  • 1 cup cottage cheese, drained
  • 1 1/2 cups shredded mozzarella cheese
  • 1 1/2 cups shredded Swiss cheese
  • 12 lasagna noodles (8 oz.) cooked
  • 1/2 cup shredded Parmesan cheese


Lightly grease 13x9 inch baking dish. Set aside. In 12 inch nonstick skillet, cook ground elk, onion and garlic over medium heat for 8 to 10 minutes, or until meat is no longer pink, stirring frequently. Drain. Add tomatoes, green pepper, tomato sauce and paste, parsley, salt oregano, basil and pepper. Bring mixture to a boil. Reduce heat to low. Cover. Simmer for 30 minutes. Remove from heat. Heat oven to 350 F. In small mixing bowl, combine ricotta and cottage cheeses. In medium mixing bowl combine mozzarella and Swiss cheeses. Arrange 4 lasagna noodles in single layer in bottom of prepared baking dish. Top with 1/3 of meat mixture. Drop half of ricotta by spoonfuls over meat mixture. Sprinkle evenly with 1/3 of mozzarella cheese mixture. Repeat layer once. Top with remaining noodles and meat mixture. Sprinkle evenly with remaining mozzarella and the Parmesan cheese. Bake for 40 to 45 minutes, or until lasagna is hot and bubbly and golden brown. Let stand for 10 minutes before serving.


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