Game & Fish Dish
ROASTED GARLIC AND HERB LASAGNA
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1 1/2 pounds ground pork, browned, seasoned, drained
1 1/2 pounds ground pork, browned, seasoned, drained•1 (12 ounce) package cooked lasagna noodles
1 (12 ounce) package cooked lasagna noodles•2 (15 ounce) containers of Ricotta cheese
2 (15 ounce) containers of Ricotta cheese•2 cups of Mozzarella cheese, divided
2 cups of Mozzarella cheese, divided•1/2 cup of Cajun Injector Roasted Garlic and Herb
1/2 cup of Cajun Injector Roasted Garlic and Herb Marinade
•2 eggs, lightly beaten
2 eggs, lightly beaten•1/2 teaspoon dried basil
1/2 teaspoon dried basil•1/2 teaspoon dried oregano
1/2 teaspoon dried oregano•1/2 teaspoon dried thyme
1/2 teaspoon dried thyme•2 (13.25 ounce) cans of sliced mushrooms, drained
2 (13.25 ounce) cans of sliced mushrooms, drained•1 (26 ounce) jar of spaghetti sauce
1 (26 ounce) jar of spaghetti sauce•1/2 cup water
1/2 cup waterPreheat oven to 425 degrees F. In a medium mixing bowl, combine the Ricotta cheese, 1 cup of Mozzarella, 1/4 cup Parmesan cheese, roasted garlic and herb marinade, the eggs, basil, oregano, and thyme. Mix well. In another mixing bowl, mix the spaghetti sauce, mushrooms, ground pork, and water. Spray a 9" x 13" pan with non-stick spray. Try to find the deep dish variety of this pan; it will allow you more layers. Begin with spreading a layer of the meat sauce on the bottom of the pan. Next spread a layer of the Ricotta mixture, then top with the lasagna noodles. Repeat until the pan is full or you are out of meat sauce and Ricotta cheese. The last layer should be just meat sauce topped off with the remaining 1 cup of Mozzarella and 1/4 cup of grated Parmesan. Wrap lasagna with a double layer of aluminum foil very tightly and bake for 1 hour. Remove from oven and let stand for 10 minutes before cutting and serving.
