Kokanee Quinn went down an internet rabbit hole (as one does) and resurfaced with a recipe that deserves a standing ovation from your cast iron skillet. Lasagna is already a hall-of-fame comfort food—layered, cheesy, and impossible to resist—but this version swaps the usual ground beef for elk and somehow levels up the cozy factor. It’s hearty, rustic, and built for families, freezers, and even elk camp. Bonus: it’s all made in one skillet, which means fewer dishes and more time pretending you’re on a cooking show.
What makes this one special is that it keeps things simple with no-boil noodles and store-bought marinara, then stacks layers of seasoned ground elk, creamy ricotta, melty mozzarella, and salty Parmesan into a bubbling masterpiece. It’s old-school Italian comfort with a wild game twist—and yes, it’s every bit as good as it sounds.
Elk Skillet Lasagna with Three Cheeses
Serves: 6
Prep Time: 30 minutes
Cook Time: 1 hour
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
- Preheat oven to 375°F.
- Heat a 12” cast iron skillet over medium heat. Add olive oil and ground elk; cook until lightly browned (about 5 minutes).
- Add onion, garlic, oregano, basil, parsley, and salt. Cook until onions soften (7–8 minutes). Remove meat mixture and set aside.
- In a bowl, mix ricotta cheese and eggs until blended.
- In another bowl, combine marinara sauce and water.
- Add a thin layer of sauce to the bottom of the skillet. Layer 4 no-boil noodles (break to fit if needed).
- Spread half the ricotta mixture over noodles, then half the elk mixture, half the sauce, half the mozzarella, and half the Parmesan.
- Repeat layers in the same order.
- Bake for 50 minutes. Let stand 10 minutes before serving.
- 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.
