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  • Writer's pictureNicole Kuhn

Elk Lasagna

For this recipe, I decided to do a play on my Elk Spaghetti and Meatballs and turn it into a lasagna with mozzarella. Best. Decision. Of. My. Life.





  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan

  • 1/2 teaspoon crushed red pepper flakes

  • 4 cloves garlic, crushed or chopped

  • 1 small onion, finely chopped

  • 1 cup beef stock, available on soup aisle in market in small paper boxes

  • 1 (28-ounce) can crushed tomatoes

  • A handful chopped flat-leaf parsley

  • 10 leaves fresh basil leaves, torn or thinly sliced

  • 1 Package lasagna noodles

  • mozzarella (I used the sliced because I prefer it, but you can also use shredded)

  • Freshly grated parmesan


  • In a large pot cook ground elk or beef until browned.

  • Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

  • Prepare the lasagna noodles by following the directions on the package.

  • In a large baking dish, layer the cook lasagna noodles, meat sauce, parmesan, and mozzarella. Repeat.

  • Bake in an oven at 475Fº for 45 minutes or until the cheese is melted and browned to your liking.

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