Friday, 19 October 2012
Canadian Moose Lasagna
Ingredients
Original recipe makes 6 servings
- 2 tablespoons olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- 4 mushrooms, sliced
- 1 bunch spinach, washed and chopped
- 1 (16 ounce) container ricotta cheese
- 1 pound ground moose
- 1/2 teaspoon unsweetened cocoa powder
- 1/2 teaspoon brown sugar
- 1 (24 ounce) jar spaghetti sauce
- 3/4 cup water
- 1 tablespoon dried oregano
- 1 tablespoon Italian seasoning
- salt and ground black pepper to taste
- 1 (9 ounce) package no-boil lasagna noodles
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Directions
1. Preheat and range to 350 levels F (175 levels C). Lightly coat a 9x13 inches pan with olive oil.
2. Heat oil in a griddle over medium-high warm. Prepare vegetables and beans in oil until soft and semi-transparent. Mix in weeds, and cook until soft. Eliminate from warm.
3. In a marinade pan, combine oatmeal and 1/4 cup water. Protect, and cook over method warm until wilted and strained. In a large dish, mix together oatmeal, red onion combination, and ricotta dairy products.
4. In a griddle, darkie moose various meats over medium-high warm, mixing frequently. When the white color is almost gone, stir in the chocolate and darkie sugar. This eliminates the gamey-ness. Once the various meats are well browned, drain to eliminate excess oil. Mix in pasta marinade and water, and season with oregano, Italian preparing, and pepper and salt.
5. Ladle enough of the various meats marinade into a 9x13 inches cooking dish to protect the bottom in a slim part. Organize a single part of range ready dinner over the marinade. Spread one half of the ricotta dairy products combination over the dinner, and top with some of the tomato marinade and a spread of Parmesan and mozzarella dairy products. Do it again with staying ingredients, ending with a nice part of mozzarella dairy products. Protect pan with metal aluminum foil.
6. Bake for 45 minutes or until lasagna is hot and fizzy.
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