Italian Antelope Sausage Lasagna

Many folks have said they don’t like the “gamey flavor” of antelope. You all know my feeling on the word “gamey”. Here is a recipe that will pair perfectly with the sage flavor of antelope.

Italian Antelope Sausage Lasagna
3 cups cooked diced antelope sausage. (Any sausage will work)
2 cups fresh ricotta
8 ounces grated Provolone
10 ounces grated Mozzarella
8 ounces grated Romano
1 egg
1/4 cup milk
2 tablespoon chopped fresh basil
1 tablespoon finely chopped rosemary
3 tablespoon chopped garlic
Salt
Freshly ground black pepper
4 cups marinara sauce
1-2 package of dried lasagna noodles
DirectionsPreheat the oven to 350 degrees F.

In a mixing bowl, combine the ricotta, 1/4 of the Provolone,Mozzarella, & Romano, egg, milk, basil, rosemary  and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles followed by 1 cup of sausage . Repeat the above process with the remaining ingredients 4 times, topping the lasagna with the remaining sauce and cheese. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve.

Total Time:
1 hr 40 min
Prep:
30 min
Inactive:
10 min
Cook:
1 hr

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