2 lbs Elk Sausage 1/2 lb Lasanga noodles 2 eggs 1/2 lb Ricotta cheese 1/2 lb mozzarella cheese 2 cups fresh chopped spinach 3 1/2 cup Italian red sauce (see below)
Mix eggs, Ricotta and spinach Open the sausage casings and simmer sausage in about 1 cup of water until done then fry briefly in 1/4 cup olive oil. Mix the sausage with the the red sauce. Layer the ingredients as follows in a 9x12 inch baking dish: noodles, sauce, noodles, ricotta mix, sauce, mozzarella, noodles, ricotta, sauce, mozzarella. Bake covered with aluminum foil for about 1 hour. Let stand for 15 minutes and serve.
Italian Red Sauce
2 14 oz. cans tomato puree 1/2 can tomato paste 1/4 lb butter 1 medium onion chopped fine 1 medium carrot chopped fine 1 large clove garlic chopped fine 1/2 T. dry basil 1 teas. salt dash black pepper
Saute veggies in the melted butter. Add basil, salt and pepper. Stir. Add tomato and simmer covered about 1/2 hour. This may be prepared ahead of time and actually is better if left overnight in the fridge.