Venison Lasagna using Zucchini for Noodles

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We are getting ready for hunting season so we have to use up all the meat in freezer.  For my friends that do not hunt or think venison tastes gamie use regular ground beef.  I am making and baking for this weeks dinners.  Lasagna always tastes better the second day.

Recipe:

1 to 2 pounds of ground venison, we like it meaty 

1 small onion chopped 

4 mushrooms sliced thin Optional 

1/2 tablespoons of chopped garlic 

1 jar of manarinara sauce Rao's is good very low sugar.

1 can of roasted tomatoes

3 shakes of Italian Seasoning 

Salt and pepper to taste 

1/3 cup of grated parmesan cheese 

3 to 4 zucchini's sliced thin

1 and 1/2 cup ricotta cheese

1 egg

2 cups of mozzarella cheese

Pinch of garlic powder 

1 tablespoons Italian Seasoning 



Start by cooking meat, chopped onions, mushrooms and garlic until done.  Open jar of sauce and can of tomatoes add them to a medium size mixing bowl,  pinch of salt and pepper.  Mix in the grated parmesan cheese and 3 shakes of Italian Seasoning.  Set aside.  Add ricotta cheese, egg, 1/2 cup mozzarella cheese, pinch of garlic powder  and Italian Seasoning stir until mixed well.

Once meat and veggies are browned drain and add to tomatoe sauce bowl.

Start by adding about half a cup or more to bottom of baking dish.  Layer with sliced zucchini,  cover with layer of sauce,  them add layer of ricotta cheese.  Next layer is zucchini slices followed by layer of meat sauce.  Finally layer of cheese.  Bake in 350 over for 40ish minutes 


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