I think this is the first time I’ve made lasagna, ever, and it’s definitely the first time I’ve made elk lasagna—yummy! This was an inventive way to use some elk (hunted in Wyoming) sausage meat that was languishing in our freezer, but you can use any sausage meat. Seasoned meat like sausage does well in this recipe because it adds depth to the flavors of onions, garlic, and tomato in this recipe without overwhelming them.
I used Capello’s lasagna pasta sheets for this recipe, which are tastier (in my opinion) than gluten-free lasagna pasta made from rice or bean flour. Capello’s lasagna sheets are grain-free and gluten-free, non-GMO, soy-free, and yeast-free. They’re also dairy-free, although the ricotta, mozzarella, and cheddar in this recipe make that moot.
One note about the baking dish: I found this oblong baking dish at Goodwill for $1.59 and cut the lasagna pasta sheets to fit it just fine. Because of its shape, however, I didn’t use the entire box of Capello’s lasagna sheets (I only used approximately half). If you’re using an 8″ x 8″ square baking dish you’ll use the entire box of lasagna sheets, or make two batches, or save the rest for later.
Make sure the last layer of your lasagna—before you put it in the oven for 40 minutes—is the meat mixture. This ensures that there’s no burnt cheese or pasta!
After you cook the lasagna for 40 minutes, top with one final layer of decadent cheese. I used cheese made from the milk of grass-fed cows which I think pairs well with the wild-harvested meat (Matt hunted the elk himself!) to make my lasagna extra-special.
Top with basil or more red chili flakes (or both!), slice, serve, and enjoy this incredible elk lasagna.Print