Spinach Venison Lasagna Recipe

Name: Spinach Venison Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped onion; 2 tablespoons butter; 2 cans (8 ounces each) tomato sauce; 1/2 cup water; 1 tablespoon barbecue sauce; 1 teaspoon each Worcestershire sauce and dried basil; 1 bay leaf; 1/4 teaspoon each garlic powder, ground cloves, ground allspice and dried oregano; 1 can (4 ounces) mushroom stems and pieces, drained; 1/4 cup chopped onion; 1/3 cup all-purpose flour; 2 cups milk; 12 lasagna noodles, cooked and drained; 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 1 cup 1% cottage cheese; 3 cups shredded part-skim mozzarella cheese; 2 pounds ground venison, cooked and drained; 1 cup shredded cheddar cheese

Servings: persons

1/4 cup chopped onion
2 tablespoons butter
2 cans (8 ounces each) tomato sauce
1/2 cup water
1 tablespoon barbecue sauce
1 teaspoon each Worcestershire sauce and dried basil
1 bay leaf
1/4 teaspoon each garlic powder, ground cloves, ground allspice and dried oregano
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped onion
1/3 cup all-purpose flour
2 cups milk
12 lasagna noodles, cooked and drained
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup 1% cottage cheese
3 cups shredded part-skim mozzarella cheese
2 pounds ground venison, cooked and drained
1 cup shredded cheddar cheese

1
In a large skillet, saute onion in butter until tender. Stir in tomato sauce, water, barbecue sauce, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat. Cover; simmer for 30 minutes.
2
Meanwhile, in a saucepan, saute mushrooms and onion in butter until tender. Stir in flour. Gradually whisk in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
3
Discard bay leaf. Spread 1/2 cup tomato sauce into a greased 13-in. x 9-in. baking dish; top with 4 noodles. Layer with 1 cup spinach, 1/2 cup cottage cheese, half of white sauce, 1 cup mozzarella cheese, half of venison and 1/2 cup cheddar cheese. Repeat layers once. Top with remaining noodles, tomato sauce and mozzarella cheese.
4
Cover; bake at 350u00b0 for 35 minutes. Uncover; bake 10-15 minutes longer. Let stand 10 minutes.

1834

kcal

Calories

Fat

258

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup chopped onion, 2 tablespoons butter, 2 cans (8 ounces each) tomato sauce, 1/2 cup water, and more.

Yes, Spinach Venison Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Venison Lasagna

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