Cooking with Kokanee Quinn: Cheesy Elk Skillet Lasagna

Ingredients

• 1 lb ground elk
• 1 sweet yellow onion, chopped
• 2 cloves garlic, minced
• 2 tsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• 1/2 tsp kosher salt
• 28 oz ricotta cheese
• 2 eggs
• 2 cups grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 24 oz marinara sauce
• 1 cup water
• 8–9 no-boil lasagna noodles
• Fresh basil, for garnish

Instructions

1. Preheat oven to 375°F.
2. Heat a 12” cast iron skillet over medium heat. Add olive oil and ground elk; cook until lightly browned (about 5 minutes).
3. Add onion, garlic, oregano, basil, parsley, and salt. Cook until onions soften (7–8 minutes). Remove meat mixture and set aside.
4. In a bowl, mix ricotta cheese and eggs until blended.
5. In another bowl, combine marinara sauce and water.
6. Add a thin layer of sauce to the bottom of the skillet. Layer 4 no-boil noodles (break to fit if needed).
7. Spread half the ricotta mixture over noodles, then half the elk mixture, half the sauce, half the mozzarella, and half the Parmesan.
8. Repeat layers in the same order.
9. Bake for 50 minutes. Let stand 10 minutes before serving.
10. Garnish with fresh basil and serve straight from the skillet like the hero you are.

Whether it’s Sunday supper or elk camp dinner, Kokanee Quinn officially approves this cheesy, wild, one-pan wonder.