Venison Lasagna


2 lbs. ground venison

Bacon drippings

1 clove garlic, minced

1 tsp. dried parsley flakes

1 tsp. dried basil leaves

1 (16-oz.) can tomatoes, undrained

2 (6-oz.) cans tomato paste

1/2 of (16-oz.) pkg. lasagna noodles

2 eggs, beaten

2 (12-oz.) cartons cream-style cottage cheese or ricotta cheese

1/2 cup grated Parmesan cheese

1/2 tsp. pepper

1 lb. mozzarella cheese, sliced

In large skillet, brown venison in bacon
drippings, stirring to break up. Drain and discard excess grease. Add garlic, parsley flakes, basil, tomatoes with their juices, and tomato paste. Simmer about 15 minutes or until thick, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions; drain. In mixing bowl, combine eggs, cottage cheese, Parmesan cheese and pepper; mix well.

Spread about 1/2 cup meat sauce in greased 13 x 9 x 2-inch baking dish. Top with half of the cooked lasagna noodles. Spread half the cottage cheese mixture over the noodles. Arrange half the sliced mozzarella cheese over the cottage cheese, and top with half the remaining meat sauce. Repeat layers. Cover and bake at 350°F for 45 minutes; let stand 10 minutes before cutting into serving pieces.

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