Friday Feast — Delicious Elk Meat Lasagna Recipe

In years past, one of our favorite features on the NRA Blog was the Friday Feast Recipe of the Week. In the past, the NRA Blog offered up a new delicious food recipe each Friday. Sadly the Friday Feast has not been updated for quite some time, but you can still see dozens of past Friday Feast recipes with this link:

SEE ALL NRA Blog Friday Feast Recipes for Hunters »

Today’s featured Friday 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.

Here are three other Friday Feast Recipe offerings: