Oh, wow! The first time we made this recipe, our entire family raved about it. We still love our traditional lasagna recipe made from scratch. But this one is yummy, and just right for family gatherings during the holidays. You can prepare two crockpots at the same time, plug them in and have plenty of food to feed 25 or more, if you also serve a green salad and bread. And of course this lasagna is delicious when heated-up later for leftovers or frozen and reheated.
- 1 pound ground venison
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 jar (24 ounces) spaghetti sauce
- 1 package (8 ounces) no-cook lasagna noodles
- 1 carton (15 ounces) ricotta cheese or cottage cheese
- 1/2-cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1/2-teaspoon pepper
- 8 cups (32 ounces) shredded part-skim mozzarella cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 jar (15 ounces) Alfredo sauce
In large skillet or wok, cook the venison, onion and garlic over medium heat, until meat is no longer pink; drain. (If you have time the day before you plan to assemble this dish, cook the meat and seasonings then and drain, which will speed-up your time in preparing this dish). Stir in spaghetti sauce. Spread 1 cup of the meat sauce in an ungreased 5- or 6-quart slow cooker. Arrange 4 noodles over sauce, breaking noodles to fit if necessary. In small bowl, combine the ricotta cheese, Parmesan cheese, parsley and pepper; and spread half over the noodles. Layer the noodles with 2 cups mozzarella cheese and 1 cup meat sauce. Top with 4 noodles, spinach, Alfredo sauce, 2 cups mozzarella cheese and remaining ricotta mixture. Layer with the remaining meat sauce, noodles and mozzarella cheese. Cook on LOW for 4-5 hours. Unplug the cooker about 30 minutes before you plan to eat to make cutting the lasagna easier.