Canadian Moose Lasagna Recipes

CANADIAN MOOSE LASAGNA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly coat a 9x13 inch pan with olive oil.
• Heat oil in a frying pan over medium-high heat. Cook onions and garlic in oil until tender and semi-transparent. Stir in mushrooms, and cook until soft. Remove from heat.
• In a sauce pan, combine spinach and 1/4 cup water. Cover, and cook over medium heat until wilted. Drain. In a large bowl, mix together spinach, onion mixture, and ricotta cheese.
• In a frying pan, brown moose meat over medium-high heat, stirring frequently. When the pink color is almost gone, stir in the cocoa and brown sugar. This removes the gamey-ness. Once the meat is well browned, drain to remove excess grease. Stir in spaghetti sauce and water, and season with oregano, Italian seasoning, and salt and pepper.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Arrange a single layer of oven ready noodles over the sauce. Spread one half of the ricotta cheese mixture over the noodles, and top with some of the tomato sauce and a sprinkle of parmesan and mozzarella cheese. Repeat with remaining ingredients, ending with a generous layer of mozzarella cheese. Cover pan with aluminum foil.
• Bake for 45 minutes, or until lasagna is hot and bubbly.

TRADITIONAL CANADIAN LASAGNA

Steps:

• Brown the beef with the garlic; stir to break into small pieces of meat
• Season with salt and freshly ground black pepper
• Add 4 cups cooked beef to 2 cups homemade tomato sauce; combine well
• Check again for seasoning
• Wring frozen spinach inside a thick tea towel until all liquid is dispelled
• Combine all ingredients
• Spread 1/2 cup Homemade Tomato Sauce onto the bottom of the pan; it will be sparse
• Place 4 lasagna noodles on top of the sauce (these will fit perfectly in the 11 x 13 inch casserole pan)
• Spread 1 cup of meat sauce very sparsely over the noodles; cover with 4 lasagna noodles
• Spread 1 1/4 cups of meat sauce very sparsely over the second layer of noodles; cover this layer of meat sauce with mozzarella cheese slices
• Cover the cheese slices with 4 lasagna noodles (at this point, you will need a couple of half pieces of noodles and ends if your casserole dish fans outwards as the surface area grows with each layer)
• Spread the entire cottage cheese and spinach mixture over the third layer of lasagna noodles; top this with another layer of lasagna noodles
• Cover the last layer of lasagna noodles with 1 1/2 cup of meat sauce, sparsely distributed over the noodles (if you have enough room, make one more layer of noodles and a final layer of meat sauce)
• The meat sauce will be the top of the lasagna; cover that with generous slices of mozzarella cheese
• Wrap tightly in plastic wrap; date and label; freeze for future use
• Bake frozen in 350 degree oven for 2 to 2 1/2 hours until bubbly and cheese on top just starts to brown (cover with tented foil while still baking, to avoid over browning, if necessary)
• Preheat oven to 350F
• Bake for 1 hour and 15 minutes until bubbly and cheese on top just starts to brown (cover with tented foil while still baking, to avoid over browning, if necessary)
• If you have a lot left over, portion into individual pieces, wrap well, label, date and freeze and these make great individual lunches