Maybe you’ve made an elk lasagna recipe before, maybe you haven’t. Either way you should try this recipe.
I have a saying in my house to “Put some cheese on it.” Cheese makes everything better and lasagna is no exception. I think it may be why it is such a comfort food.
When the temperature drops and that storm rolls in, make this lasagna using the elk you just brought down. If you have another ground wild game meat, like venison or wild boar, that will work just fine too.
This particular recipe from Nevada Foodies uses a cast iron skillet that likely differentiates it from all your other lasagna dishes you’ve made in the past. Using a cast iron skillet is also just better for you. You can get one here.
- 1/2 package of lasagna noodles
- 1lb ground elk meat (or ground venison)
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3 cups tomato sauce
- 32 oz ricotta cheese
- 1 cup parmesan cheese
- 1 8oz fresh mozzarella, sliced
- 2 eggs
Preheat the oven to 400 degrees. Heat some olive oil in the cast iron skillet and saute the onion and garlic. When the onions are soft, add the elk and cook until done. Transfer to a bowl and add the tomato sauce. In a separate bowl, mix the eggs and cheese.
Cook the lasagna noodles by following the packaging instructions, you are just cooking the noodles. You can crush them up because they won’t be in a conventional lasagna dish but in a round skillet.
Add a layer of the meat sauce to the bottom of the cast iron skillet. Then add a layer of (crushed) lasagna noodles. Add a layer of the cheese and egg mixture and add a few slices of mozzarella. Repeat the layering process until you have no more ingredients to repeat.
Cover the lasagna loosely with tin foil and bake for 30 minutes.
Remove the tin foil and cover in remaining parmesan. Bake for another 10 minutes. Let cool! That cheese will be boiling.