One-Pot Moose Lasagna Soup

By: Michael Higgins

Prep Time: 15min – Cook Time: 35-40mins – Total Time 50-55mins – Serves: 6

Ingredients

  • 1 lb Ground Moose (or deer, elk, or bear)
  • 1 Large Vidalia Onion (chopped)
  • 4 Cloves Garlic (minced)
  • 2 tbsp Tomato Paste
  • 1 tbsp Olive Oil
  • ¼ tsp Red Pepper Flakes
  • 1 tbsp Italian Seasoning
  • 4-5 cups Chicken Stock
  • 8 Lasagna Sheets (broken into smaller pieces)
  • 24 oz Marinara Sauce
  • 1.5 cups Ricotta Cheese
  • 1 cup Mozzarella Cheese (shredded)
  • ½ cup Parmesan Cheese (freshly grated)
  • Fresh Basil (for serving)
  • Fresh Italian Parsley (chopped, for serving)
  • Salt & Pepper

 

Directions

  1. Get a large pot warmed up to medium-high heat, add some oil and then your ground wild game. Season with salt & pepper and brown the meat, stirring occasionally.
  2. Remove the meat and set aside.
  3. Turn the heat down to medium and add some more oil and then the onion, Italian seasoning, chili flakes, salt and pepper. Cooking for a few minutes, just until the onion starts to become translucent, stirring occasionally.             
  4. Add the garlic and cook for a couple minutes until it becomes fragrant, stirring often.
  5. Add the tomato paste, stir to combine well and cook for a couple of minutes to cook the paste, stirring often.
  6. Add the browned meat back to the pot, followed by the marinara sauce and chicken stock, stir well and bring to a simmer, cover with a lid, turn the heat down to medium/low, and let it simmer for 10 minutes.
  7. Then add the dried pasta, stir, cover and continue to simmer for 15-20min, or until pasta is cooked to your liking.                                                           
  8. When done, stir in some fresh parsley and basil, take off the heat and divide into bowls.
  9. Mix the ricotta, mozzarella and parmesan cheese and add a spoon full to each bowl, and top with some more fresh basil.                                     

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