Venison Lasagna Stuffed Shells Food

VENISON LASAGNA

Steps:

• Make the sauce. Brown the meat in a large, heavy pot like a Dutch oven. Take your time and do this in batches. It could take as long as 20 minutes. Put all the browned meat back in the pot and then add the chopped onions and cook for another 4 to 8 minutes, then add the garlic and cook for another 2 to 3 minutes. Add seasonings - fennel seeds and pollen if using, oregano, basil, maybe a little cayenne if you want - and mix well.
• Mix the wine and tomato paste and pour in the pot. Bring to a boil over high heat, stirring often. Add the tomato sauce and can of crushed tomatoes and mix again. Bring to a simmer and taste it: If it's too acidic, add the sugar. Cook slowly for 1 to 2 hours. This can be done as much as two days ahead of time.
• Prepare the lasagna. Soak the lasagna noodles in hot water for 15 to 20 minutes. Preheat the oven to 350°F.
• Meanwhile, mix the parsley with the ricotta cheese in a bowl. Grate the pecorino or parmesan and shred the mozzarella. Grate 1/2 a nutmeg into the ricotta. If you can't find whole nutmegs, use 1 teaspoon.
• To assemble, spread a good amount of the meat sauce on the bottom of a standard 9-inch by 13-inch casserole pan. Remove the lasagna noodles and lay on the meat sauce. Spread half the ricotta cheese mixture on the noodles, then half the mozzarella cheese, then 1/2 the pecorino.
• Add another layer of meat sauce - you will have one final layer after this - then the rest of the noodles. Add the remaining ricotta and mozzarella, plus 1/2 of the remaining pecorino. Spread the remaining meat sauce on this, then sprinkle with the last bit of pecorino.
• To cook, cover the lasagna with foil. You might want to spray the underside first with non-stick spray so the cheese doesn't stick to it. Bake covered for 25 minutes. Carefully take off the foil and bake for another 25 minutes. Let the lasagna rest for 10 to 15 minutes before serving with a strong red wine.

VENISON LASAGNA STUFFED SHELLS

Steps:

• Preheat the oven to 425 degrees F.
• In a large skillet, add the ground venison, chopped onion, garlic, salt, and pepper and cook until done. You shouldn't have any grease to drain.
• While the venison is cooking, boil the jumbo shells until just al dente, following the package directions, then drain and place them back into the pot. Add a little marinara and gently stir to coat to keep them from sticking.
• In a small bowl, add the ricotta, cream cheese, and Italian seasoning. Stir to combine. Use an electric hand mixer if not softened.
• Add the cheese mixture to the cooked venison and stir to combine.
• Cover the bottom of a 9x13 baking dish with about 1/4 cup marinara sauce.
• Place the jumbo shells into the baking dish and, using a spoon, gently fill each shell with the cheesy venison mixture. You'll want to fill each shell completely full.
• Once they're all filled, pour the remaining marinara over the shells. Then pour the alfredo over the shells.
• Cover the pan with aluminum foil and bake for 40 minutes. Then uncover and bake for an additional five minutes. Serve immediately.

VENISON LASAGNE (OR BEEF)

Steps:

• Cook lasagne noodles according to package directions. Drain and set aside.
• For meat sauce: In a large saucepan or skillet, scramble-fry meat, onion, and garlic until meat is brown and onion is tender. Drain fat (if you're using venison, there likely won't be any -- that's my little plug for venison!).
• Stir in crushed tomatoes, tomato sauce and paste and seasonings. Bring to a boil.
• Cover and simmer for 15 minutes, stirring occasionally.
• For Cheese Filling: Combine egg, cottage cheese, 1/4 cup Parmesan cheese, and parsley.
• Layer half lasagne noodles in a lightly greased 9x13 pan. Spread with half the meat sauce and then half the cheese filling. Repeat layers.
• Sprinkle remaining Parmesan cheese on top and additional grated mozzarella, if desired.
• Bake at 375F for 30-35 minutes and let stand 10 minutes before serving.

LASAGNA-STUFFED SHELLS

Steps:

• Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
• Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
• Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
• Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
• Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

STUFFED LASAGNA SHELLS

Steps:

• Preheat oven to 350°F.
• Spray Bottom of your glass baking dish with non-stick cooking spray.
• Pasta:.
• *Use a large pot. Bring 6 cups of water and two tablespoons of butter (so shells don't stick) to a boil. Add salt if you want.
• *Return water to a boil. Boil for 10 minutes.
• *Remove from heat and drain well.
• In large bowl, beat egg. Stir in ricotta, 1 3/4 cups of the mozzarella, 1/2 cup of the Parmesan, the parsley, and the cooked meat of your choice.
• Assemble:.
• Spread 1 cup of the sauce in baking dish.
• Fill cooked shells with ricotta mixture arrange filled shells in baking dish.
• Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
• Cooking instructions:.
• Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.