Pheasant Lasagna

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Written by Jeff Davis Visit : Visit authors website

Prep Time: 30 min - Cook Time: 1 1/2 hours

Ingredients

Pheasant Lasagna

1 lbs Ground Pheasant

1 lbs Italian Sausage

1 Sweet Yellow Onion

4 Garlic Cloves

28 oz San Marzano Peeled Tomatoes

2 15 oz Tomatoes Sauce

1 tbsp Tomato Paste

1 1/2 tbsp Italian Seasoning

1/2 tbsp Dried Basil

15 oz Ricotta Cheese

2 cup(s) Mozzarella cheese

1 cup(s) Parmesan cheese

Fresh Parsley

Fresh Basil

1 Egg

Olive Oil

Salt

Pepper

Garlic Toast

French Loaf

1/2 cup(s) Olive Oil

2 Garlic Cloves

Italian Seasoning

4 tbsp Dried Oregano

4 tbsp Dried Basil

4 tbsp Dried Parsley

2 tbsp Rubbed Sage

2 tbsp Crushed Rosemary

2 tbsp Ground Thyme

2 tbsp Marjoram

1 tbsp Crushed Red Pepper

Instructions

Italian Seasoning

Step #2 - If not using store bought Italian Seasoning. Mix together the ingredients for Italian Seasoning. These quantities will make a large batch, way more than you need for this recipe. Store in a small mason jar to use later or half the recipe to make a smaller batch.

Pheasant Lasagna

Step #4 - Dice Onion and Garlic

Step #5 - Add tablespoon of Olive Oil or butter to skillet. Setting heat on Medium high. Add Italian Sausage and Ground Pheasant. Season with Salt and Pepper.

Step #6 - Cook for 5 minutes, then add diced Onions.

Step #7 - Cook until onions are translucent, then add Garlic and cook for another minutes.

Step #8 - Add Peeled Tomatoes

Step #9 - Add Tomato Sauce and Tomato Paste

Step #10 - Add more Salt, Pepper, 1 tablespoon of Italian Seasoning and Dried Basil.

Step #11 - Add Stem of Fresh Basil.

Step #12 - Bring to a boil, then reduce to a simmer. Allow to cook at a low simmer for 45 minutes. Remove Fresh Basil.

Step #13 - Preheat the oven to 375. In another stock pot, bring 8 cups of water to a boil. Season water heavily with Salt.

Step #14 - Add Lasagna noodles and allow to cook for 8 minutes

Step #15 - Remove to a tray and drizzle with a little Olive Oil to keep them from sticking together.

Step #16 - In mixing bowl, combine Ricotta, Egg, Parsley, Salt, Pepper and 1/2 tablespoon of Italian Seasoning

Step #17 - Using a 9x13 casserole baking dish, spray with a little cooking spray.

Step #18 - Brush a thin layer of tomato sauce on the bottom of baking dish.

Step #19 - Add a single layer of the Lasagna noodles.

Step #20 - Top the noodles with a thin coat of the Ricotta mixture.

Step #21 - Spoon a layer of the Tomato and Meat sauce over top of the Ricotta.

Step #22 - Spread meat sauce out into a single layer

Step #23 - Sprinkle with Italian cheese, like Mozzarella and Parmesan.

Step #24 - Add another layer of Noodles.

Step #25 - Add another layer of Ricotta mixture.

Step #26 - Add another layer of meat sauce.

Step #27 - Add another layer of cheese.

Step #28 - Add more Noodles on top.

Step #29 - Spoon of more meat sauce.

Step #30 - Sprinkle with more Mozzarella and Parmesan cheese.

Step #31 - Spray a sheet of aluminum foil with cooking spray and place on top of baking dish. Place in the oven for 30 minutes to bake.

Step #32 - Remove the Aluminum Foil and allow to bake an additional 10 minutes.

Step #33 - Allow to cool, then garnish with Fresh Parsley

Garlic Toast

Step #35 - Pour Olive Oil into bowl or shallow cup. Slice Garlic and place in Olive Oil. The longer this get to sit, the more infused the Olive Oil will be. Try to prepare several hours before cooking toast.

Step #36 - Heat your loaf of bread in the oven for about 8 minutes. Then remove and allow to cool for a few minutes. Slice the bread to desired thickness and place on baking sheet. Brush each piece of toast with garlic oil, then place back in oven under broiler.

Step #37 - Watch carefully and remove when brown. Sprinkle with a little salt.

Step #38 - Allow Lasagna to cool and server with fresh salad.