About this recipe:This is a Canadian recipe that originally called for moose meat. Considering the difficulty one would face trying to obtain moose in the UK, you can make this tasty lasagne with minced venison instead. It's a truly delicious and hearty lasagne, perfect for winter.
2 tablespoons olive oil
1 onion, minced
2 cloves garlic, minced
4 mushrooms, sliced
1 bunch spinach, washed and chopped
450g ricotta cheese
450g minced venison or moose
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon dark brown soft sugar
680g pasta sauce
1 tablespoon dried oregano
1 tablespoon dried Italian herbs
salt and ground black pepper to taste
250g fresh lasagne sheets
250g grated mozzarella cheese
4 tablespoons grated Parmesan cheese
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Method Prep:35min › Cook:1hr › Ready in:1hr35min
Preheat an oven to 180 C / Gas 4. Lightly coat a 20x30cm baking dish with olive oil.
Heat oil in a frying pan over medium-high heat. Cook onions and garlic in oil until tender and semi-transparent. Stir in mushrooms, and cook until soft. Remove from heat.
In a sauce pan, combine spinach and 60ml water. Cover, and cook over medium heat until wilted. Drain. In a large bowl, mix together spinach, onion mixture and ricotta cheese.
In a frying pan, brown moose meat over medium-high heat, stirring frequently. When the pink colour is almost gone, stir in the cocoa and dark brown soft sugar. This removes the gamey-ness. Once the meat is well browned, drain to remove excess grease. Stir in pasta sauce and water, and season with oregano, Italian herbs, salt and pepper.
Ladle enough of the meat sauce into the baking dish to cover the bottom in a thin layer. Arrange a single layer of fresh lasagne sheets over the sauce. Spread one half of the ricotta cheese mixture over the sheets, and top with some of the passata and a sprinkle of parmesan and mozzarella cheese. Repeat with remaining ingredients, ending with a generous layer of mozzarella cheese. Cover dish with aluminium foil.
Bake for 45 minutes, or until lasagne is hot and bubbly.