Gluten Free Elk Lasagna

Here's the thing, I forgot to take a picture of this lasagna when it was ooey-gooey and fresh out of the oven, so you, dear reader, will have to use your imagination. Trust me, it looked amazing! 

Lasagna just before it goes in the oven.

That being said, this lasagna recipe is pretty straightforward. Its an easy way to use up your game meat for those who aren't huge fans.  I've also made this with antelope and venison and both work just as well. Any and all measurements are approximate, and can be added to or subtracted from, depending on how you like your lasagna. If you want a saucier version, add more pasta sauce, a cheesier version, add more cheese! Don't like mushrooms? Take them out! If you aren't gluten free, regular oven-ready lasagna noodles will work just as well. 

Here is what you need to get started:

1 TBS olive oil

1-1.5 lbs Ground Elk

1 TBS white vinegar or similar 

Garlic Powder to taste

1 Onion (chopped)

1 Green Pepper (chopped)

l pkg Mushrooms (chopped)

2 24oz Jars of Classico Pasta Sauce

1-2 8oz bags of shredded mozzarella cheese 

1 pkg Pepperoni 

1 box Barilla Oven Ready Gluten Free Lasagna Noodles

Optional: 1 cup of ricotta cheese

Preheat oven to 425 degrees and find a lasagna sized pan.

In a deep frying pan, heat the olive oil, then add the elk meat. Sprinkle white vinegar over the meat as it starts to brown. After a few minutes, add the onions, green peppers and garlic powder. When the meat is almost fully cooked, add the mushrooms. Cook until there is no redness or pink remaining in the meat. 

Open the jars of pasta sauce and dump a small amount in the bottom of the lasagna pan (about 1/4 cup or less). Spread the pasta sauce so it barely covers the bottom of the pan. Dump the rest in the pan with the meat and mix it up well. 

While the pasta sauce is heating up with the meat, begin layering your noodles in the bottom of the pan. They may not line up exactly, so some overlap is allowed.

Spoon in enough of the meat/sauce mixture to over the lasagna noodles. Then add a layer of pepperoni to the top of the meat mixture. Top the pepperoni with a thin layer of mozzarella cheese.

Add another layer of noodles, then ricotta cheese if you so desire. (I desired but the store was out, so this version is sans ricotta). Then top with the rest of the meat and pepperoni again. Finally, use the rest of the mozzarella cheese to top the lasagna.

 Cover your masterpiece with foil and cook in the oven at 425 degrees for 40 minutes. Ta-da! You've got a fantastic lasagna!!

Note: I am asked all the time, how to make game meat taste less gamey. There are numerous tricks, however, I've found that my Mom's method of using vinegar as the meat browns is the best and easiest way.  I've also used rice vinegar, white wine vinegar and red wine vinegar with good results.  However, to those purists who love the unique flavor of wild game, leave out the vinegar!