2lbs ground venison
1 box no boil lasagna noodles
2 jars Saul’s Red Gravy tomato sauce
2 palmful of Italian seasoning
1 palmful garlic powder
1 palmful onion powder
1 bag Kraft mozzarella
1 bag Kraft Italian cheese blend
1 bag Kraft fresh Parmesan
2 tubs ricotta cheese
Ground parsley and Parmesan for garnish
In large pot combine venison, garlic powder, onion powder, and Italian seasoning. Brown venison and drain, return to pot. Add Saul’s red gravy and let simmer 30 minutes.
Using tinfoil lasagna pan, layer in this order. Meat sauce, noodles, ricotta cheese, meat sauce, mozzarella, Italian cheese, fresh Parmesan. Then repeat. After second layer put another layer of noodles skip the ricotta (you won’t have any left) then do the 3 cheese blend.
Cover with tinfoil and bake at 350 for 2 hours.
Remove and cut into portions. Garnish with parsley and Parmesan shake.
Sent from my iPhone using Tapatalk
1 box no boil lasagna noodles
2 jars Saul’s Red Gravy tomato sauce
2 palmful of Italian seasoning
1 palmful garlic powder
1 palmful onion powder
1 bag Kraft mozzarella
1 bag Kraft Italian cheese blend
1 bag Kraft fresh Parmesan
2 tubs ricotta cheese
Ground parsley and Parmesan for garnish
In large pot combine venison, garlic powder, onion powder, and Italian seasoning. Brown venison and drain, return to pot. Add Saul’s red gravy and let simmer 30 minutes.
Using tinfoil lasagna pan, layer in this order. Meat sauce, noodles, ricotta cheese, meat sauce, mozzarella, Italian cheese, fresh Parmesan. Then repeat. After second layer put another layer of noodles skip the ricotta (you won’t have any left) then do the 3 cheese blend.
Cover with tinfoil and bake at 350 for 2 hours.
Remove and cut into portions. Garnish with parsley and Parmesan shake.
Sent from my iPhone using Tapatalk
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