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.
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Elk Lasagna
- Prep Time: 30 min
- Cook Time: 50 min
- Total Time: 1 hr 20 min
- Yield: 4 servings 1x
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 8 – 12 oz elk sausage meat
- 5 cloves garlic, minced or pressed
- 1/2 zucchini, thinly sliced
- 1 cup marinara sauce (I used spicy arrabbiata sauce)
- 8 oz mozzarella, sliced or shredded
- 1 cup ricotta
- 1/2 package Capello’s lasagna sheets
- Salt, black pepper, and red chili flakes to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 350°F. Oil an 8″ x 8″ square baking dish (or an oblong dish of approximately the same volume) and set aside.
- Heat two tablespoons of olive oil in a large skillet over medium heat. Add the onion, and let it cook until translucent, then add the meat and the minced garlic. Cook (stirring frequently) until the meat is fully cooked and the onions are very soft. Add the sliced zucchini and cook until it begins to soften. Add the marinara sauce, stir, and remove the skillet from the heat.
- Lay one of the lasagna pasta sheets in the bottom of the greased baking dish. Top with a layer of the meat mixture, then add some mozzarella shreds, and then a layer of ricotta. Sprinkle with salt and black pepper.
- Add layers by fitting another lasagna pasta sheet on top of the ricotta, and then progressing through the layering steps, in order. When you’re near the top of the baking dish, stop with the meat mixture as the top-most layer. This will prevent the cheese and lasagna pasta sheets underneath from burning. Make sure that you reserve some additional mozzarella to decorate the top, but do not add it yet.
- Cook in the preheated oven for 40 minutes. Then top with some final shreds of mozzarella (I also had some shredded white cheddar on hand so I sprinkled that on top also) and return the lasagna to the oven for a final 10 minutes to melt the cheese.
- Top with fresh basil if desired. Slice, and serve.
Notes
To use the entire package of Capello’s at one time, double the ingredients and make two batches of lasagna.
