Tuesday, May 15, 2012
This recipe is another that we threw together out of our pantry/freezer/fridge. We still have some venison in the freezer, so we used that to make this dish a little leaner. You can use ground beef or ground turkey.
Here's what you need:
1 lb ground meat
1/2 red onion
2 cloves garlic
1 jar of spaghetti sauce
2 Tbsp fresh tarragon
3 cups grated cheese (we used 2 cups grated gruyere we had left and 1 cup mozzarella)
1/2 package of lasagna noodles
Here's what you do:
Dice up your onion and mince your garlic.
Chop up your tarragon.
Start your water boiling for your lasagna noodles.
Add the ground venison to a 12" skillet and brown completely over medium to medium high heat. Add the onions and garlic and let cook until softened.
Once the onions have turned translucent, drain as much of the liquid off as possible and add the sauce.
Reduce your sauce to low and let it simmer until everything else is ready.
Once your water boils, drop your lasagna noodles and cook to al dente. They will continue cooking in the oven later.
Once your noodles are ready, drain and toss with a little bit of olive oil to prevent them from sticking together.
Preheat your oven to 350 degrees.
Spread a little bit of sauce on the bottom of the casserole dish.
Lay one noodle out on a plate, spread a bit of sauce over it, and then a thin layer of cheese.
Carefully roll the pasta and place in the casserole dish.
Continue rolling the pasta until you have just a couple spoonfuls of sauce left. Spoon the remaining sauce over the top of the rolls. Cover that with more cheese.
Bake for 25-30 minutes or until the cheese melts and starts to brown just a bit.