Be honest, how many of you out there have a box or two of lasagna noodles tucked away in the cupboard, probably behind the can of exotic alligator meat that a friend gave you as a half-joke-half-serious-to-see-if-you-would-eat-it present?
Well, I did, exactly behind said can of alligator meat (still uneaten!). I finally dug it out when I was recently "uninspired" to make a well thought out meal. My wife was skeptical, of course (as she should be), but ultimately gave her approval of my thrown-together lasagna when she had roughly 2.5 servings.
I do not claim this recipe to be a traditional lasagna, but it does claim to be easy and quick. I hope you enjoy half as much as my wife did.
Note: we are mostly dairy-free in this household, so I used soy cheese, but you can use whatever you like.
Cheesy "Venisony" Lasagna
1 - 1 1/2 pounds ground venison
1 onion, chopped
2 garlic cloves, crushed
Jar or can of tomato-based sauce (pizza, pasta, whatever is in your cupboard)
1 - 2 cups shredded cheese
Box of lasagna noodles
Italian seasoning spice mix
salt and pepper
Preheat oven to 375 degrees.
Boil lasagna noodles for about 10 minutes to soften. You don't need to cook these long, as they continue cooking when you bake the dish.
Brown venison in a splash of olive oil. Add chopped onion, garlic, Italian seasoning and salt/pepper (to taste) and cook until onions are clear.
Grease a glass casserole dish and begin layering - in order: lasagna noodles, venison/onion mixture, fresh spinach, generous spoonfuls of tomato-based sauce, cheese. Continue layering until you end with a layer of lasagna noodles on top. Top this with only tomato sauce and then cheese. I like to add a sprinkle of salt and pepper to the top.
Place dish in oven and cook 30-35 minutes. Cool, serve and enjoy!