- 1 tablespoon [15 mL] minced onion
- 1 garlic clove, minced
- 5 tablespoons [75 mL] olive oil
- 1 1/2 pounds [680 g] ground moose
- 1 [28-ounce / 796-mL] can Italian tomatoes, drained
- 1 [18-ounce / 512-mL] can tomato sauce
- Salt, to taste
- Pinch of pepper
- 1 tablespoon [15 mL] water
- 1 teaspoon [5 mL] basil
- 1 bay leaf
- 8 ounces [227 g] lasagna noodles
- 1 pound [454 g] grated Mozzarella cheese
- 1 tablespoon [15 mL] chopped parsley
- Pinch of oregano
- 1/2 pound [227 g] grated Gruyere cheese
- 1/4 cup [60 g] grated Parmesan cheese
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- Brown together minced onion and garlic into hot olive oil.
- Add and brown ground moose, stirring.
- Add drained Italian tomatoes, tomato sauce, salt, pepper, water, basil and bay leaf; simmer for 1 hour.
- Preheat oven to 350°F [180°C].
- Meanwhile, boil lasagna noodles into boiling, salted water; drain and rinse noodles.
- Grease an oven-safe lasagna dish.
- Mix together grated Mozzarella cheese, chopped parsley and oregano.
- Into lasagna dish, layer, follwing given order, half of: simmered tomato sauce, boiled pasta noodles, grated Mozzarella cheese mixture and finally, grated Gruyere cheese; sprinkle with grated Parmesan cheese.
- Repeat layers.
- Bake into a preheated 300°F [150°C] oven, for approximately 30 minutes.
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