This delicious, sweet, and strongly cinnamon-flavored brown sugar banana bread. For friends and family, it’s the ideal gift.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- 4 mushrooms, sliced
- 1 bunch spinach, washed and chopped
- 1 (16 ounce) container ricotta cheese
- 1 pound ground moose
- ½ teaspoon unsweetened cocoa powder
- ½ teaspoon brown sugar
- 1 (24 ounce) jar spaghetti sauce
- ¾ cup water
- 1 tablespoon dried oregano
- 1 tablespoon Italian seasoning
- salt and ground black pepper to taste
- 1 (9 ounce) package no-boil lasagna noodles
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Lightly coat a 9×13 inch pan with olive oil.
- Heat oil in a frying pan over medium-high heat. Cook onions and garlic in oil until tender and semi-transparent. Stir in mushrooms, and cook until soft. Remove from heat.
- In a sauce pan, combine spinach and 1/4 cup water. Cover, and cook over medium heat until wilted. Drain. In a large bowl, mix together spinach, onion mixture, and ricotta cheese.
- In a frying pan, brown moose meat over medium-high heat, stirring frequently. When the pink color is almost gone, stir in the cocoa and brown sugar. This removes the gamey-ness. Once the meat is well browned, drain to remove excess grease. Stir in spaghetti sauce and water, and season with oregano, Italian seasoning, and salt and pepper.
- Ladle enough of the meat sauce into a 9×13 inch baking dish to cover the bottom in a thin layer. Arrange a single layer of oven ready noodles over the sauce. Spread one half of the ricotta cheese mixture over the noodles, and top with some of the tomato sauce and a sprinkle of parmesan and mozzarella cheese. Repeat with remaining ingredients, ending with a generous layer of mozzarella cheese. Cover pan with aluminum foil.
- Bake for 45 minutes, or until lasagna is hot and bubbly.
Nutrition Facts
| Calories | 519 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 6 g |
| Protein | 39 g |
| Saturated Fat | 9 g |
| Sodium | 878 mg |
| Sugars | 13 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I use ground turkey and sausage if I have it, skipping the cocoa and brown sugar that are in the recipe to counter the gaminess. I used 9 regular noodles and cooked them el dente. With 9 noodles, there could be more of the other ingredients.
Wonderful recipe!!!
Excellent recipe for ground moose!! First timer, but if I have any more, I’ll do it again!
We love this recipe, as we always have a supply of moose! If you have moose sausage as well, and you like your lasagna meaty, it makes a nice flavourful addition… Honey garlic and Hot Italian are both really good!
I used some tasty moose from Sceena and I have to say this was fantastic. I made it exactly as the recipe called for and it was really really good. I used this recipe to try to get my wife into moose and she loved it too. Well done!!
Great lasgna!! I used Bison meat and people loved it!! Great taste, cheesy and for my first lasagna Ever, it was quite a hit!!!
Great recipe-very tasty. If you are having a hard time finding moose, as some have stated, use any lean burger. Moose, venison and buffalo have a wonderful flavour but plain lean beef would work too. I used cottage cheese because I had no ricotta, will make again -thanks
Moose, deer, raccoon, bear. It’s all good! This sounds really good, but hard to find in L.A.! Has anyone tried this with Bison? Going to the Farmers Market this weekend (rain pending) and would like to know. And to be a COMPLETE bore, how about the dreaded hamburger?
I live in the South and used venison instead of Moose …..was very good
I used an “Alaskan” moose. Hope that’s o.k.! Great recipe. I especially liked the addition of the spinach & mushrooms and may just incorporate that into my regular lasagna recipe. I left out the cocoa and brown sugar. It just sounded like an odd combination of flavors and I’ve never had a problem with moose tasting gamey. If I ever run into a strong game meat, I will try that little trick and see if it reduces the gaminess.
Well, I wish I still knew a moose hunter that would give me some as it’s illegal to sell up here, I substituted farmed but clean bison meat, no anti-biotics or corn finishing, all grass fed. The recipe turned out great as is, even with the cocoa mole twist which I wasn’t too sure about. I’m sure one can also use other game meat in here like venison and keep the nutritional profile basically the same. Thanks, I’ll keep this one in my recipe box.