Lasagna has always been known as a classic comfort food with layered rich tomato sauce, thick lasagna noodles and a whole lot of cheese. This particular skillet elk lasagna uses ricotta cheese, fresh mozzarella and of course a lot of parmesan cheese. I have to say that this is just as good cold as it is hot out of the oven.
Another successful Wednesday night dinner with the family served with a loaf of sourdough bread and cold butter. I had a side salad but we all preferred wasting the additional calories on another serving of lasagna instead! Who needs salad when you can enjoy another helping of cheesy greatness!
The lasagna was pretty easy to make and was fully cooked and out of the oven in 40 minutes. Of course, I would recommend letting the lasagna rest for another ten minutes after you take it out of the oven. I hope you give this a try for your family and you all enjoy as much as we did! ~Kristy
- 10 lasagna noodles
- 1 pound ground elk
- 1 sweet yellow onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- 3 cups tomato sauce
- 32 ounces ricotta cheese
- 1 cup Parmesan cheese
- 8 ounce fresh mozzarella, sliced
- 2 eggs
Preheat oven to 400 degrees. Break lasagna noodles in half and cook following instructions on package. Heat cast iron skillet over medium-high heat. Add olive oil and sauté onion and garlic. Add ground elk and cook until browned. Remove elk meat from skillet and set aside in a bowl. Add 3 cups of your favorite tomato sauce to meat mixture and stir. In a separate bowl add ricotta cheese and 3/4 cup Parmesan cheese. Add two eggs to cheese and stir making sure that the eggs are mixed in well with the cheese mixture. Add a thin layer of meat sauce to the bottom of your skillet. Add a layer of lasagna noodles. Add a layer of the cheese mixture and then add a few slices of fresh mozzarella cheese. Repeat this layering process until all ingredients are gone. Cover the top of your lasagna loosely with foil and bake for 30 minutes. Remove the foil and add the remaining Parmesan cheese. Continue to bake for 10 more minutes. Remove from oven when sauce is bubbling and cheese is melted.
Serve with garlic bread and a side salad.