Canadian Moose Lasagna Recipe

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with olive oil. (5 minutes)

Heat olive oil in a large skillet over medium-high heat. Add minced onion and garlic; cook, stirring occasionally, until onion is tender and translucent, about 5-7 minutes. Stir in sliced mushrooms; cook until softened and lightly browned, about 5 minutes. Remove from the heat and set aside. (15 minutes)

Combine chopped spinach and 1/4 cup water in a medium saucepan over medium heat; cover and cook until spinach is wilted, about 3-5 minutes. Drain well, pressing out any excess moisture. In a large bowl, combine the wilted spinach, cooked onion-mushroom mixture, and ricotta cheese. Mix well and set aside. (10 minutes)

In the same skillet, brown ground moose meat over medium-high heat, breaking it up with a spoon, until pink color is nearly gone. Stir in cocoa powder and brown sugar. Continue to cook until well browned and slightly caramelized, about 5 minutes; drain off any excess grease. Stir in marinara sauce and remaining 1/2 cup water; season generously with oregano, Italian seasoning, salt, and freshly ground black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow flavors to meld. (20 minutes)

Spread a thin layer of the moose sauce evenly over the bottom of the prepared 9x13-inch baking dish. Arrange a single layer of no-boil lasagna noodles over the sauce, slightly overlapping if necessary. Spread half of the ricotta mixture evenly over the noodles. Top with half of the remaining moose sauce; sprinkle with half of the Parmesan cheese and half of the mozzarella cheese. Repeat layers: noodles, remaining ricotta mixture, remaining sauce, Parmesan cheese, and ending with a generous layer of mozzarella cheese on top. Cover the pan tightly with aluminum foil. (25 minutes)

Bake in the preheated oven until lasagna is hot and bubbly, and the cheese is melted and golden brown, about 45 minutes. Remove the foil during the last 15 minutes of baking to allow the cheese to brown nicely. Let stand for 10-15 minutes before slicing and serving. (60 minutes)