Lasagna, dear?

As I wrote last time, my resident dragon and I have been experimenting with venison.  We used venison to create a tomato gravy which we served on cooked spaghetti.  Because we made such a large quantity (the sauce can be frozen, by the way), we had enough of the basic Pomodoro Sugo di Cervo sauce to make a scrumptious lasagna!


Lasagna is such a great dish; you can add different vegetables, meats, and cheeses for variety.  Here's our latest effort!

Lasagna di Cervo

Pomodoro Sugo di Cervo

One half recipe Pomodoro Sugo di Cervo, reduced until tomato paste consistency


Ricotta mixture, mixed together
16 oz. whole milk Ricotta
2 T. dried parsley
1 T. chopped garlic
1 t. salt
1/2 t. freshly cracked black pepper
1 c. mixed shredded cheeses (mozzarella, provolone, asiago, parmesan)


Vegetables, sauteed until spinach wilts
2 c. mushrooms, chopped roughly
3 c. fresh baby spinach
1 T. olive oil
1 t. chopped garlic
1/2 t. salt


6 lasagna noodles, slightly undercooked and drained
2 to 3 cups browned ground venison
1 c. mixed shredded cheeses (mozzarella, provolone, asiago, parmesan)
Prepare 10x13-inch baking dish with cooking spray (I really prefer Watkins Cooking Spray).  Spread about 1/2 cup of sauce in bottom of dish.  Place 3 noodles in dish and spread about 1 to 1.5 cups meat on noodles.  Dollop one half of the ricotta over the meat and spread like frosting.  Spread one-half of the vegetables on top with another cup or so of sauce.  Top with another layer of noodles, then meat, then ricotta, then vegetables, then sauce.  Sprinkle shredded cheese over top.


Lasagna di Cervo



Place dish on lined jelly roll pan to catch any boilovers.  Bake in preheated 350 degree oven for 45-60 minutes.  Let stand for 15 minutes before serving.

Serve with green salad and crusty bread.