White Pheasant Spinach Lasagna
My traditional lasagna is always a hit but this little change up not only uses pheasant instead of big game but is a cheese lovers dream!
White Pheasant Spinach Lasagna
Make the sauce, mushroom mixture and ricotta mixture and then layer away with the other ingredients!
Sauce
3 tablespoons of olive oil
1 onion, chopped
5 cloves garlic, minced
4 tablespoons of all-purpose flour
2 cups chicken broth
2 cups milk
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of rosemary
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of cayenne
In a heavy saucepan on medium heat add the olive oil. Then add the onions and garlic and cook until softened. Then sprinkle the flour over mixture stirring to combine. Cook for another 1-2 minutes. Whisk the chicken broth and milk into the mixture stirring constantly. Whisk in the other dry ingredients and continue to stir until the sauce thickens, about 4-5 minutes. Remove from heat and set aside while you get the other layers ready.
Mushroom mixture
3 cups of baby portobello mushrooms, diced
5 oz of spinach, chopped
1/4 cup of fresh parsley, chopped
drizzle of olive oil
Salt and pepper
Mix all of the ingredient together and set aside.
Ricotta mixture
2 cups of ricotta cheese
1/4 cup of Parmesan Cheese, Shredded
1/4 cup of Asiago Cheese, Shredded
Salt and pepper
Mix all of the ingredient together and set aside.
Lasagna
A box of oven ready lasagna noodles or fresh made noodles
1 lb of shredded pheasant
4 cups mozzarella cheese, shredded, see recipe here
1/4 cup of Parmesan Cheese, Shredded
1/4 cup of Asiago Cheese, Shredded
Start by coating the bottom of a 9x13-inch baking dish with some of the Sauce, then lay down noodles to cover the bottom of the dish and top with a 1/3rd of the ricotta mixture, 1/3rd of the pheasant, 1/3rd of the mushroom mixture, and 1/3rd of the mozzarella, parmesan and Asiago. Spoon over more sauce and then keep repeating layers starting with the noodles. Finish the lasagna by arranging the last three noodles on top, then spread with the remaining sauce and sprinkle with the last of the mozzarella and Parmesan cheese. Cover with foil and bake at 350 degrees for 45 minutes. Remove the foil add a little more cheese if needed and turn the oven to 400 degrees and cook for another 15 minutes until hot and bubbly and a nice color to the top. Let the lasagna stand for at least 5-10 minutes before slicing and serving.
