Thursday, February 25, 2010

Elk and Veggie Lasagna

Extended Life for: Broccoli, Cauliflower, Chard and Garlic/Sun-Dried Tomatoes

With a small wealth of broccoli and cauliflower I hit the Vegetarian Times search engine and came up with a variety of dishes. However, none seemed to disguise the flavors of these two vegetables better than this recipe for Vegetable Lasagna. Recognizing Mike’s distaste of broccoli and cauliflower, I browned some ground elk, boiled some vegetables and went to work layering this lasagna.


1 lb. Ground Elk or Beef
1 jar Spaghetti Sauce
2 cups chopped Broccoli, Cauliflower and/or other vegetables
Spinach or Swiss Chard
1 pkg. No Boil Lasagna Noodles
Mozzarella Cheese
Italian Seasonings to taste


Spread a small amount of sauce on bottom of a 9x13 baking dish followed by noodles, vegetables, meat, sauce and cheese, continue these layers until all ingredients are in the dish or there is no more room. Top with Mozzarella cheese. Let set in fridge for 4 hours or overnight. Bake in oven at 350 for about 30-45 minutes until cheese is melted and bubbly and noodles are tender.

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