A smaller lasagna recipe version I created for families 
consisting of fewer members. I also made a double batch;
one for this evening, and another for the freezer...

Prep: 30 Mins.
Bake: 45 Mins.
Servings: (6)


Feel free to double the recipe to make it crowd-size, 
or a second batch for the freezer as I did!

1 lb. extra-lean moose burger
--(Or, venison, beef, elk, caribou, buffalo, etc., 
including the option to add Italian sausage, if preferred)
1 small yellow onion, chopped
1 small orange bell pepper, chopped (or your desired color)
1 garlic clove, minced
Pinch of red pepper flakes
1 (24 oz. jar) prepared marinara sauce
1 cup water
--(You need the addition of water so your sauce is a bit looser 
when using no-bake lasagna noodles, 
as they absorb quite a bit liquid while baking)
1 teaspoon Italian herb seasoning
1 teaspoon granulated sugar
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Cheese Mixture:
1 large egg
1 cup ricotta cheese
1/4 cup grated parmesan cheese; plus more for topping
2 cups shredded mozzarella cheese
1 cup shredded medium cheddar cheese
1/2 teaspoon Italian herb seasoning
1/4 teaspoon freshly ground pepper

6 no-boil lasagna noodles

1/4 cup shredded parmesan cheese

Side dish options:
--Warm and Crusty Garlic and Parmesan Bread
--Garden and Cheese Salad topped with a Light Vinaigrette


Preheat oven to 375 degrees. Spray a 9"x9" square baking dish and set aside.

In large skillet, brown the burger over medium-high heat until about 3/4 the way done.  Add the onion, bell pepper, and garlic. Stir mixture, and continue cooking for 5 minutes.  Add the remaining sauce ingredients, mix to incorporate, cover, and bring to a boil.  Reduce heat and simmer for 20 minutes.

Meanwhile, in a medium bowl, whisk the egg with ricotta cheese.  Add remaining cheese mixture ingredients, and fold with a spoon to incorporate.

Make an assembly line consisting of the skillet of sauce, bowl of cheese mixture, no-boil lasagna noodles, and prepared baking dish.  Spoon a bit of sauce bottom of baking dish.

Layer two no-boil noodles on top in a horizontal direction.

Place a layer of cheese mixture on top of noodles.

Repeat laying of ingredients in this manner 2 additional times. [Note: Ensure that the second layer of noodles are placed in a vertical direction, and the 3rd back to a horizontal direction, which provides for more uniform cutting when serving lasagna.] End with a generous layer of sauce and cheese mixture.Top with 1/4 cup of shredded parmesan cheese.

Lasagna ready to be covered and placed in oven...
Spray underside of tin foil (to prevent it from possibly sticking to cheese) and cover baking dish. Bake lasagna for 30 minutes. Uncover, and continue baking for an additional 15 minutes, until cheese is golden and lasagna is bubbly. Let lasagna stand to set for a minimum of 15 minutes prior to cutting. ~ Enjoy!

Plated lasagna with a nice garden salad
and parmesan garlic bread...

1 comment:

Barbra Donachy said...

Thanks for posting this recipe. We love incorporating Alaska harvested foods into our recipes. I've subscribed to your twitter feed. Greetings from Point Hope, Alaska!


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