Lasagna

Lasagna                                                                                                                                NCC

This is a pretty quick and easy recipe for Lasagna that is lower in fat and sodium.

1 lb 97% Lean Ground Beef – cook and drain

1 16 oz can cut Tomatoes (diced) Rinse

1 6 oz can Tomato paste

8 – 12 oz Classico (Tomato and Basil)

1 tsp Basil Dryed

1 tsp Salt or

6 strips of whole wheat or glutin free Lasagna noodles – cook w/ 1 tsp Oil + Salt

Drain & rinse in colander

2 ½ cups Ricotta Cheese

2 Eggs

½ cup Parmesan or Romano cheese

2 Tbsp Parsley

1 tsp Salt

½ tsp Pepper

In 13 x 9 pan, layer:

½ of Noodles

½ of Ricotta mixture

½ of Mozzarella (shredded)

½ of meat

Repeat above

Sprinkle ¼ cup Parmesan or Romano on top

Bake 30 – 35 min. at 375

Venison with Butternut Squash, Pasta and Kale

Venison with Butternut Squash, Pasta and Kale

2 to 3 cups butternut squash cubed and peeled

1 ½ teaspoons olive oil

Salt

Pepper

2 slices bacon, chopped

1 pound ground venison

1 med onion coarsely chopped

2 cloves garlic, minced

½ cup beef broth

1 tablespoon honey

Dash of hot pepper sauce

8 oz. dry pasta

2 cups chopped kale with steams removed

Serve with your favorite shredded cheese.

Preheat the oven to 400. Mix the squash with the oil in a large bowl; add salt and pepper and toss well. Put the squash on a nonstick baking pan and bake for about 30 minutes, until tender but not mushy. Allow to cool. Cook bacon in a large skillet until crisp and add the venison and onion. Stir and cook until browned and well crumbled. Add garlic and stir for one minute. Add salt, pepper, honey, broth, and hot pepper sauce. Meanwhile cook pasta until al dente, adding the kale for the last minute or two. Drain the pasta and add the pasta/kale mixture to the skillet. Add cooked squash. Cover and simmer for a minute or two stirring occasionally, until squash is heated through and all ingredients are well blended. Serve with grated cheese.

Taken from Country Living Magazine.