Mom's Lasagna
I had never made the lasagne when I posted that recipe, I just copied it from my mom. Once I made it I realised that not all the measurements are right, and so this is how I actually made it. You need a really deep pan -- at least 3 inches I'd say.
I had never made the lasagne when I posted that recipe, I just copied it from my mom. Once I made it I realised that not all the measurements are right, and so this is how I actually made it. You need a really deep pan -- at least 3 inches I'd say.
- Carbohydrate 39.2773361809873 g
- Cholesterol 108.074900485658 mg
- Fat 12.4690416860758 g
- Fiber 2.08955149732383 g
- Protein 41.008295035376 g
- Saturated Fat 6.11248880480604 g
- Serving Size 1 1 Serving (386g)
- Sodium 843.842975024059 mg
- Sugar 37.1877846836634 g
- Trans Fat 1.18841971522819 g
- Calories 434 calories
Step-by-step
- You can use oven ready lasagna noodles. If you choose not to, cook the noodles according to directions on the package.
- Brown the moose and saute the onion together. Mix this with the garlic, spaghetti sauce, and tomatoes. Set aside.
- Mix the eggs, Parmesan, and cottage cheese together. Set aside.
- In a 9x11 cake or lasagna pan (preferably at least 3 inches deep), layer meat, then noodles, then cheese mixture, then mozzarella. Repeat this for 2-3 layers.
- Bake at 350F for 45 minutes.
Replacing traditional beef with ground moose introduces significantly less fat into the pan, which changes how the layers bind together during the bake. Lean game meat lacks the rendering capacity of higher-fat beef, meaning excess moisture must be managed through tomato reduction or thorough draining so the casserole does not become watery. Deep pans measuring at least three inches are mandatory to contain the multiple tiers of noodles, sauce, and cheese without boiling over at 350 degrees Fahrenheit.
Freezing unbaked lasagna requires wrapping the pan tightly in plastic wrap followed by aluminum foil to prevent freezer burn over a three-month window. Thaw the frozen casserole in the refrigerator for twenty-four hours before baking, as placing a frozen ceramic or glass dish directly into a hot oven risks thermal shock and structural cracking.
During baking, the starches in the lasagna noodles absorb liquid from both the cottage cheese mixture and the canned tomatoes, creating a firm matrix that holds squares intact upon slicing. Letting the finished dish rest for twenty minutes allows the dairy proteins to cool and set, yielding clean portions instead of a collapsing slide.
Chemical reactions between the parmesan and mozzarella cheeses create complex savory profiles as amino acids break down under steady heat. Grating blocks fresh yields superior melting performance over pre-shredded varieties coated in cellulose anti-caking agents.
