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Preheat oven to 350F.
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1) Heat heavy stock pot on medium-high heat.
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Add 3 tablespoons olive oil, chopped shallots, garlic and onion.
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Cook until onions become soft and translucent.
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Add elk sausage and continue to cook until the sausage is brown.
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2) To the meat mixture, add chopped tomatoes, tomato sauce, oregano, basil and 1/4 cup of cilantro to meat.
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Bring to a boil and then reduce to low heat.
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Simmer for approximately 30-45 minutes being sure to stir occasionally.
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If sauce begins to thicken, add 1/4 cup of water.
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3) In a medium bowl, combine ricotta cheese, 1 3/4 cup mozzarella cheese and 1/4 cup parmesan.
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Add 2 lightly beaten eggs to the cheese mixture and stir.
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4) In a 9x13 pan, spread a little of the sauce on the bottom of the pan.
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Place 3-4 noodles over sauce.
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Add 1 cup of sauce over noodles along with a few spoonfuls of the cheese mixture and a few diced chilis*.
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Top with another layer of noodles and repeat the process until you are out of ingredients.
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You will need to judge the amount equally to achieve 5 layers.
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5) Cover with foil and bake for approximately 30 minutes.
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Remove foil and top with remaining mozzarella cheese and parmesan cheese.
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Continue to cook for approximately 10 minutes or until the cheese is melted.
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Remove from oven and let sit for 10 minutes.
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* Easy and Quick Tip for Roasting a Chili Pepper 1) Turn your gas burner on to high.
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Place the chili pepper directly on the gas burner.
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Let the chili pepper sit on the burner as its skin begins to bubble and turn black (about a minute).
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2) Once one side gets pretty well blistered, use tongs to turn the chili to another side.
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Repeat until the chili gets blistered or charred on all sides.
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Obviously you need to pay close attention to the chili.
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It should just blister and char a bit, not catch fire.
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3) Place the chili in a brown paper bag or plastic ziploc bag.
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Close the bag and let it sit for 5 or 10 minutes.
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4) Remove the chili from the bag.
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Use your fingers or a damp towel to rub off the skin.
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Remove and discard the stem, seeds, and veins.
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Then chop and layer into your lasagna.
