A Feast for Hunters — Elk Lasagna Recipe

One of the features we enjoy on the NRA Blog is the Friday Feast Recipe of the Week. Each Friday, the NRA Blog offers up a new delicious food item as the Friday Feast for hunters. This week’s Feast combines two things we love — Italian pasta and Elk meat. Article author Emily Rupertus shares our passion for pasta: “I love pasta. I can’t get enough of it! So when I came across this Classic Elk Lasagna, I couldn’t resist sharing with you! You have to try this perfect twist on a classic comfort food.” After assembling your Lasagna in a big cast-iron skillet and covering with tin-foil, bake the Elk Lasagna in a 400° oven for 30 minutes. Then remove the foil, add more cheese and continue to bake uncovered for ten more minutes.

Ingredients
1/2 Package of Lasagna Noodles
1 lb Ground Elk Meat (you can substitute ground venison or antelope)
1 Medium Sweet Onion (chopped)
2 Cloves Garlic (chopped)
2 tablespoons Olive Oil
3 Cups Tomato Sauce
32 oz. Ricotta Cheese
1 Cup Parmesan Cheese
1 8 oz. Fresh Mozzarella Cheese (sliced)
2 eggs

Bake in 12″ – 14″ Lodge Cast Iron Skillet

CLICK HERE for Recipe Details and Cooking Instructions.

Yellowstone Elk photo from U.S. Fish and Wildlife Service.