No Vegans Allowed

Not that I have anything against vegans - I'm acquainted with some pretty cool vegans.  it's just that this is an adaptation of our favorite spinach lasagna recipe from the Moosewood Cookbook that involves meat.  Lots of meat.  The Moosewood Cookbook is a recipe book written by Mollie Katzen when she was a member of the Moosewood collective in Ithaca, New York.  And Mollie is all about vegan.  This recipe builds-upon Mollie’s Moosewood Spinach Lasagna with a couple of shortcuts and no tofu.  Spinach is optional.  Consider it the meat lovers version.

Two jars of marinara sauce

¾ pound ground venison

¾ pound of Italian sausage

Large can of sliced mushrooms

12 lasagna noodles

2 cups ricotta

2 beaten eggs

Salt & pepper

1 lb. shredded mozzarella cheese (more is better)

½ lb grated Parmesan cheese (more is better - go big or go home)

Mix the ricotta with eggs and salt and pepper to taste.  Add a dash of nutmeg too.

Fry out the venison and sausage and add the sauce and mushrooms. Add diced onion, garlic green peppers if you care.  More spices too.  Cast convention to the wind.

 

Spread some mushroom/meat sauce in pan.  Add 1/3 of the noodles (If you are math-challenged that is 4 noodles),  1/2 ricotta/egg filling, more meat sauce,  ½ of the mozzarella, four more noodles, the rest of filling, more sauce, remainder of the mozzarella, the last four noodles, sauce  and parmesan.   Whew!  There is no sin in going heavy on the cheese - more is mo' betta.

 

 

Cover with foil and bake 60 minutes at 400 degrees.   Uncover and bake up to an additional 30 minutes.  Let it rest for 15 minutes before serving. 

 

 

This is good chow.  Deer camp food.   Serve with garlic bread, salad and a bold red wine.   

 

Can be made in advance and frozen.  If frozen be sure to thaw in the fridge for 24 hours before cooking.

Raising a cheer to the carnivores....