Elk & Chicken Sausage Lasagna

Ingredients: (Serves 6-8, InstantPot Recipe)

  • 1-½ lbs. Ground Elk

  • 2 Chicken Sausages, chopped (we use Adelle’s - chicken/apple)

  • 4 Tomatoes, diced 

  • ⅓ Cup Tomato Paste

  • ½ Cup Beef Broth (we use Better than Bouillon to make our own)

  • 1 tsp Better than Bouillon

  • ½ Cup Diced Onions

  • 1 Bay Leaf

  • 1 Heaping tsp. Garlic Powder

  • 1 Heaping tsp. Oregano

  • 1 Can Diced Tomatoes

  • 5-oz Mini Sweet Peppers, sliced (can substitute bell peppers, but minis give a little sweetness)

  • Lasagna Noodles

  • Top with Fresh Parsley (optional)

Instructions:

  1. Cook lasagna noodles according to box directions. Set aside once finished. 

  2. While the pasta is cooking, press saute mode on the instant pot and add the elk burger, sausages, and onion. Break up elk until browned. Turn off.

  3. Add the remaining ingredients and press the manual mode/high pressure and set the time for 15 minutes. Make sure the vale is turned to sealing.

  4. Once the timer goes off, switch the valve to release the steam. 

  5. In a 9x12 baking dish start by using 3 scoops of mixture to the base and then layer a row of noodles. This is where you would add cheese if using then start all over. Each layer will have 3-4 large spoonfuls of meat sauce. Cover with foil and bake for 25 minutes. 

  6. Take off foil and bake for another 10 minutes if using cheese. (This will brown the cheese nicely on that top layer.

  7. Sprinkle with parsley.

Optional: 4 oz cream cheese, 1 cup cheddar cheese

The first time we made this we layered both cheeses on half. My husband likes to go without dairy most of the time, so this worked perfectly.

KitchenCammie Turnbowelk, ground elk, burger, chicken, sausage, lasagna, dinner, instant pot, noodlesComment