Pheasant Lasagna

I had enough ingredients left over from the Pheasant Manicotti recipe that I recently did, that I decided to repurpose the leftover ingredients to make this Pheasant Lasagna. Truth be known, I still had enough ingredients after this recipe to still do another recipe after this one. I don't have the best method for shopping for ingredients, I tend to just put stuff in the cart that I think I might need or would want to incorporate, usually this means I end up over buying and spending a bunch of money. Most of the times when I go shopping for ingredients, I only have an idea of what I want to make, I don't really have a shopping list, just some rough ideas. It would probably be cheaper if I'd prepare a little before I go shopping, instead as I'm walking down the isles looking for ingredient, if I see something that interest me, I generally just put it in the cart. I may see something else on another isle that makes me want to go a different direction or even cook something totally different. I just end up buying all the ingredients in my cart, never putting anything back. Needless to say, my pantry is stocked!

This marinara sauce I made here, while I used it for Lasagna this time, it could just as easily be repurposed for Spaghetti, Cacciatore, or something like Pheasant Parmesan. Which is exactly what I had to do, because this made a lot more sauce than I needed for this recipe. You might consider halving the ingredients for the sauce or freezing the left over to use again at a later date. If you want to use this for Spaghetti or Cacciatore, consider adding some chopped mushrooms or a splash of little red wine while it cooks. If you want to use it for something like Pheasant Parmesan, leave the ground meat out.

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This Lasagna is pretty easy to make, however it can be a time-consuming process. Most of the time is spent waiting on the marinara sauce to cook and the Lasagna to bake, it's not a lot of back breaking work. In the end, all that time spent is well rewarded!!