Concoct A New Menu Canadian Moose Lasagna

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Canadian Moose Lasagna

"Lasagna with a Canadian twist."

Ingredients :

2 tablespoons olive oil
1 onion, minced
2 cloves garlic, minced
4 mushrooms, sliced
1 bunch spinach, washed and chopped
1 (sixteen ounce) field ricotta cheese
1 pound floor moose
half teaspoon unsweetened cocoa powder
half of teaspoon brown sugar
1 (24 ounce) jar spaghetti sauce
3/4 cup water
1 tablespoon dried oregano
1 tablespoon Italian seasoning
salt and floor black pepper to taste
1 (nine ounce) package deal no-boil lasagna noodles
1 half of cups shredded mozzarella cheese
1/four cup grated Parmesan cheese

Instructions :

Prep : 35M	Cook : 6M	Ready in : 1H35M

Preheat an oven to 350 tiers F (one hundred seventy five degrees C). Lightly coat a 9x13 inch pan with olive oil.
Heat oil in a frying pan over medium-high warmth. Cook onions and garlic in oil till smooth and semi-obvious. Stir in mushrooms, and cook till smooth. Remove from warmth.
In a sauce pan, integrate spinach and 1/4 cup water. Cover, and prepare dinner over medium heat till wilted. Drain. In a huge bowl, mix together spinach, onion mixture, and ricotta cheese.
In a frying pan, brown moose meat over medium-high warmness, stirring often. When the crimson shade is almost long gone, stir in the cocoa and brown sugar. This gets rid of the gamey-ness. Once the beef is properly browned, drain to put off extra grease. Stir in spaghetti sauce and water, and season with oregano, Italian seasoning, and salt and pepper.
Ladle sufficient of the beef sauce right into a 9x13 inch baking dish to cowl the bottom in a skinny layer. Arrange a unmarried layer of oven prepared noodles over the sauce. Spread one half of the ricotta cheese combination over the noodles, and top with a number of the tomato sauce and a sprinkle of parmesan and mozzarella cheese. Repeat with last elements, finishing with a generous layer of mozzarella cheese. Cover pan with aluminum foil.
Bake for 45 minutes, or until lasagna is hot and bubbly.

Notes :

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