Recipe: Hunting Camp Lasagna Cheat

Pasta and Italian culinary experts may wince at the fact that lasagna might be made without lasagna noodles, but when it is quick and easy to prepare and tastes great, let them argue. A good meal in a hunting camp can be challenging to make in short order, so finding recipes with shortcuts is important.

A meal that looks and tastes like lasagna but is made with egg noodles in a fraction of the time is a winner when arriving from the woods after dark, when everyone is hungry. The best part about this recipe is that leftovers heat up easily and taste even better.

Ingredients

• 1 ½ lbs. ground venison
• 2 Tbsp oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 15 oz. can tomato sauce
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 4 cups fresh spinach (optional)

Noodles & More

• 12 oz. bag egg noodles
• 2 cups cottage cheese
• 1 cup sour cream
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 8 ozs. cheddar cheese, shredded
• 2 ozs. fresh parmesan cheese, grated

Directions

1. Heat the oil over medium-high heat in a large cast-iron frying pan and add the onions. Cook for four minutes, then add the ground venison. Cook the mixture for about 10 minutes, breaking the meat into small pieces. Add the garlic.
2. Stir in the tomato sauce and add the salt and pepper. Add the spinach and stir until it wilts.
3. While the meat is simmering, cook the egg noodles for eight minutes and drain them.
4. In a large bowl, mix the cottage cheese, sour cream, salt, pepper, and garlic powder. Add the egg noodles and toss until fully coated.
5. Pour half of the noodle mixture into a 9 x 13 baking pan sprayed with cooking oil. Spread the noodle mixture evenly in the pan and add half of the meat mixture to cover. Sprinkle half the cheddar cheese over the meat and repeat the three steps. Top with grated parmesan and place in an oven preheated to 350° Fahrenheit for 20 minutes. Finish under the broiler until the cheese is golden brown. Serve hot.