Prep Time:
35 mins
Cook Time:
1 hr
Total Time:
1 hr 35 mins
Servings:
6
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan with olive oil.
Heat oil in a skillet over medium-high heat. Add onion and garlic; cook until onion tender and semi-translucent. Stir in mushrooms; cook until soft. Remove from the heat; set aside.
Combine spinach and 1/4 cup water in a saucepan over medium heat; cover and cook until wilted. Drain. Combine spinach, onion mixture, and ricotta cheese in a large bowl; set aside.
Brown moose meat in the same skillet over medium-high heat, stirring frequently, until pink color is nearly gone; stir in cocoa powder and brown sugar. Cook until well browned; drain and remove excess grease. Stir in spaghetti sauce and remaining 3/4 cup water; season sauce with oregano, Italian seasoning, salt, and black pepper.
Add enough sauce to a 9×13-inch baking dish to cover the bottom with a thin layer. Arrange a single layer of noodles over sauce; spread 1/2 ricotta mixture over noodles. Top with 1/2 remaining sauce; sprinkle with 1/2 each Parmesan cheese and mozzarella cheese. Repeat with remaining noodles, ricotta mixture, sauce, Parmesan, and ending with a generous layer of mozzarella cheese. Cover pan with aluminum foil.
Bake in the preheated oven until lasagna is hot and bubbly, about 45 minutes.
Nutrition Facts (per serving)
| 519 | Calories |
| 21g | Fat |
| 44g | Carbs |
| 39g | Protein |
