- 2 tbsp. vegetable oil
- 500 g (approx. 1 lb.) ground elk
- 1 can tomatoes 796 ml
- 1 can tomato paste of 398 ml
- 1 can tomato sauce of 398 ml
- 2 onions
- 1 green pepper
- 1 tsp. basil
- 1 celery stick
- 1 tsp. salt
- 2 garlic cloves
- Black pepper and cayenne pepper to taste
- 1 tsp. sugar
- 340 g (3/4 lb.) elk pepperoni
- 1 tsp. dried parsley
Brown the meat with the vegetables.
Add the other ingredients and simmer over low heat for an hour.
Stir a couple of times.
- 1 cup Cottage cheese
- 1 egg
- Salt and pepper to taste
- 1 cup grated Mozzarella cheese
Lasagna pasta
Cook the pasta and drain them. In an ovenproof dish, place:
1 coat of sauce
1 coat of pasta
1 coat of cottage cheese (all of it)
1 coat of sauce
1 coat of pasta
1 coat of sauce
Mozzarella cheese
If all the ingredients are hot, cook for 30 minutes at 325°F and broil so the cheese turns brown.
If all the ingredients are cold, cook for 45 minutes to an hour.