Name: Venison Lasagna Soup
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 pack Maui Nui Venison Ground or Ground Blend; 1 Tbsp avocado oil; 1 small onion, diced; 1 small carrot, finely diced; 1 garlic cloves, minced; 1 can tomato paste; 1 can stewed tomatoes; 2 packs Maui Nui x Kettle and Fire bone broth; ⅛ tsp dried oregano; ⅛ tsp dried basil; 1 pinch red pepper flakes; 1 bay leaf; ⅛ tsp salt (may add more to taste); ⅓ tsp black pepper; 1 pack lasagna noodles, broken into pieces (16oz); 1 ½ cup fresh spinach (optional); 16oz ricotta; ⅓ cup grated Parmesan, plus more for serving; ⅓ cup shredded mozzarella; 1 ½ Tbsp chopped fresh basil

PREP TIME:

15 min.

COOK TIME:

55 min.

SERVES:

4

Directions

Step 1:

Cook the lasagna noodles in a seperate pan, leave on the side to cool.

Step 2:

Brown the venison: Turn heat to medium-high, add 1 pound ground venison, and cook, breaking it up, until browned all over.

Step 3:

Add onion, carrots and garlic cloves until softened.

Step 4:

Stir in tomato paste and cook for about 2 minutes, until the paste darkens slightly.

Step 5:

Add in stewed tomatoes, bone broth, oregano, dried basil, red pepper flakes, bay leaf, salt and black pepper. Bring to a boil, then reduce to a gentle simmer, partially covered.

Step 6:

Stir in fresh spinach until wilted, taste and adjust salt.

Step 7:

In a separate bowl combine together ricotta, parmesan, and mozzarella.

Step 8:

Add lasagna noodles to a bowl, ladle in soup and top each with a dollop of the cheese topping and garnish with fresh basil.

Venison Lasagna Soup

Ingredients

Directions

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