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The Best Lasagna I’ve Ever Made (Antelope)

Ingredients

  • 1 lb. antelope burger
  • 1 lb. antelope sausage
  • 1 large white onion diced
  • 6 cloves fresh garlic minced
  • 2 15 oz. jars sun dried tomato pasta sauce I used California Sun Dry Sun-Dried Tomato
  • 2 Tbsp. Italian seasoning
  • Salt and Pepper to taste
  • 2-10 oz. packages no boil lasagna noodles (I used American Beauty)
  • 16 oz. container whole milk ricotta.
  • 2 eggs
  • 1 Tbsp. fresh Thyme leaves
  • 1-10 oz. bag fresh spinach wilted in the microwave, squeezed in paper towels, and chopped
  • 8 fl. oz. heavy cream
  • 1 tsp. each Salt and Pepper
  • 2-8 oz. bags Italian shredded Italian cheese blend with Philadelphia cream cheese

Instructions

  1. Preheat your oven to 350F.
  2. Line a large baking pan with foil backed parchment paper.
  3. In a large skillet, sauté the onions.
  4. Add the burger, sausage, and garlic.
  5. Sauté meat until it is browned and cooked all the way through (if using lean meat do not drain).
  6. Add pasta sauce and Italian seasoning. Add salt and pepper to taste.
  7. Let the tomato and meat sauce simmer on low until you are ready to assemble the lasagna.
  8. Next, stir together the ricotta, eggs, heavy cream, fresh thyme, and spinach. Add salt and pepper. Stir until well combined.
  9. To assemble the lasagna apply ingredients in this order:
  10. 1/3 tomato/meat sauce (on bottom)
  11. Layer of noodles
  12. Thick layer of ricotta mixture
  13. 1/4 of shredded cheese
  14. Layer of noodles
  15. 1/3 tomato/meat sauce
  16. 1/4 of shredded cheese
  17. Layer of noodles
  18. Thick layer of ricotta mixture
  19. 1/4 of shredded cheese
  20. Layer of noodles
  21. Any leftover ricotta
  22. 1/3 tomato/meat sauce
  23. All remaining shredded cheese
  24. Cover with foil and bake for 30 minutes. Uncover and bake for another 30 minutes. Let rest for at least 20 minutes. Slice and EAT!