Ingredients

• 2 tablespoons olive oil
• 1 onion , minced
• 2 cloves garlic , minced
• 4 mushrooms , sliced
• 1 bunch spinach , washed and chopped
• 1 cup water , divided
• 1 , 16 ounce
• 1 pound ground moose meat
• 0.5 teaspoons unsweetened cocoa powder
• 0.5 teaspoons brown sugar
• 1 , 24 ounce
• 1 tablespoon dried oregano
• 1 tablespoon Italian seasoning
• salt and ground black pepper to taste
• 1 , 9 ounce
• 0.25 cups grated Parmesan cheese
• 1.5 cups shredded mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with olive oil.
2. 2 Heat oil in a skillet over medium-high heat. Add onion and garlic; cook until onion tender and semi-translucent. Stir in mushrooms; cook until soft. Remove from the heat; set aside.
3. 3 Combine spinach and 1/4 cup water in a saucepan over medium heat; cover and cook until wilted. Drain. Combine spinach, onion mixture, and ricotta cheese in a large bowl; set aside.
4. 4 Brown moose meat in the same skillet over medium-high heat, stirring frequently, until pink color is nearly gone; stir in cocoa powder and brown sugar. Cook until well browned; drain and remove excess grease. Stir in spaghetti sauce and remaining 3/4 cup water; season sauce with oregano, Italian seasoning, salt, and black pepper.
5. 5 Add enough sauce to a 9x13-inch baking dish to cover the bottom with a thin layer. Arrange a single layer of noodles over sauce; spread 1/2 ricotta mixture over noodles. Top with 1/2 remaining sauce; sprinkle with 1/2 each Parmesan cheese and mozzarella cheese. Repeat with remaining noodles, ricotta mixture, sauce, Parmesan, and ending with a generous layer of mozzarella cheese. Cover pan with aluminum foil.
6. 6 Bake in the preheated oven until lasagna is hot and bubbly, about 45 minutes.

Nutrition per serving