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.