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ANTELOPE ITALIAN SAUSAGE LASAGNA

Dave Gray 0 comments

CHEESE FILLING INGREDIENTS: 

  • 2 ounces grated Provolone
  • 2 cups fresh ricotta
  • 5 ounces grated Mozzarella
  • 2 ounces grated Romano
  • 1 egg
  • 1 tablespoon finely chopped rosemary
  • 1/4 cup milk
  • 2 tablespoon chopped fresh basil
  • 3 tablespoon chopped garlic
  • Salt
  • Freshly ground black pepper

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. Set aside.

 

REMAINING INGREDIENTS:

  • 3 cups cooked diced antelope sausage. (Any sausage will work)
  • 4 cups marinara sauce
  • 1-2 package of dried lasagna noodles
  • 6 ounces grated Provolone
  • 5 ounces grated Mozzarella
  • 6 ounces grated Romano

 

DIRECTIONS

1.      Preheat the oven to 350 degrees F.

2.      To assemble, spread 2 1/2 cups of the sauce on the bottom of lasagna pan.

3.      Sprinkle 1/4 of the 3 grated cheeses over the sauce.

4.      Cover the cheese with dried lasagna noodles.

5.      Spread a 1/4 of the cheese filling evenly over the noodles followed by 1 cup of antelope sausage.

6.      Repeat the above process with the remaining ingredients 3-4 times,

finishing the lasagna with the remaining sauce and cheese.

7.      Place in the oven and bake until golden, cooking at least 1 hour.

8.      Remove from the oven, cool for ten minutes before Slicing and serving.

ENJOY!

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