Dinner

Elk and Veggie Lasagna is for Dinner.

Elk and Veggie Lasagna takes 60 minutes to prepare.

Elk and Veggie Lasagna takes 75 minutes to cook.

Elk and Veggie Lasagna makes 30 servings.

The ingredients for Elk and Veggie Lasagna are:

Eggplant, fresh, 2 eggplant, unpeeled, sliced
Mushrooms, fresh, 3 cup, 400 grams
Elk Meat, 16 oz
Barilla Lasagna Noodles, 16 oz
Sargento Whole Milk Ricotta, 896 grams or 32 oz
Trader Joe's Part Skim Mozzarella, 32 oz
Garlic, 40 cloves
Onions, raw, 2 medium (2-1/2" dia)
Zucchini, 4, 850 grams
35 Calorie Tomato Basil Sauce, 8 cup

Here is how you make Elk and Veggie Lasagna:

Saute meat, onions, and garlic. Cook noodles, set aside. Slice eggplant, mushrooms, zucchini, set aside. Shred cheese, set aside. Stir tomato sauce into meat mixture. Start layering, tomato sauce, noodles, ricotta, mushrooms, zucchini, sauce, mozzarella, eggplant, sauce, ricotta, mushrooms, zucchini, sauce, mozzarella, noodles and so on. Bake covered 60 min, remove cover, raise temp to 425 bake another 15 min to evaporate excess fluid and brown cheese.Serving Size:?30 8-oz servings

The nutritional information for Elk and Veggie Lasagna is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 240.4

• Total Fat: 10.0 g
• Cholesterol: 39.0 mg
• Sodium: 359.9 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 2.9 g
• Protein: 18.5 g