NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground venison

1 cup Cremini mushrooms

1.5 sheet Whole grain lasagna noodles

2 tbsp Part-skim ricotta cheese

2 tbsp Shredded part-skim mozzarella cheese

0.5 cup Tomato sauce

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

2 tbsp Yellow onion

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Boil the lasagna noodles in a pot of salted water until al dente, then drain and set aside.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion, minced garlic, and sliced mushrooms until they are softened and fragrant.

• 4

  Add the ground venison to the skillet, seasoning with the sea salt, black pepper, and dried oregano, and cook until the meat is thoroughly browned.

• 5

  Stir the fresh baby spinach into the venison mixture until it is completely wilted, then remove the skillet from the heat.

• 6

  In a small oven-safe baking dish, spread a thin layer of the tomato sauce across the bottom.

• 7

  Begin layering by placing a portion of the noodles down, followed by the venison and mushroom mixture, dollops of ricotta cheese, and more tomato sauce.

• 8

  Repeat the layers until all ingredients are used, finishing with a final layer of sauce and a sprinkle of the shredded mozzarella cheese.

• 9

  Bake for 20 to 25 minutes until the cheese is melted and the sauce is bubbling around the edges.