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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. venison (ground)
- 2 Tbsp. avocado oil (or olive oil)
- 1 onion (large, diced)
- 6 cloves garlic (minced)
- 4 cups vegetable broth (I use homemade)
- 1 can crushed tomatoes (14.5 ounce)
- 1 can petite diced tomatoes (fire-roasted, 14.5 ounce)
- 2 1/2 Tbsp. tomato paste
- 2 tsp. dried basil
- 3/4 tsp. dried oregano
- 1/2 tsp. dried rosemary (crushed)
- 1/2 tsp. fennel seed (dried, crushed)
- 1/2 tsp. dried thyme
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. granulated sugar
- 1/2 tsp. sea salt
- 1 tsp. cracked black pepper (fresh-)
- 8 lasagna noodles (broken into bite-sized pieces)
- 8 oz. ricotta cheese (low moisture)
- 1/2 cup grated Parmesan cheese (fresh)
- 1/2 cup shredded mozzarella cheese
- 1/2 Tbsp. fresh parsley (chopped)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium1650mg69% |
| Potassium390mg11% |
| Protein41g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber2g8% |
| Sugars8g |
| Vitamin A30% |
| Vitamin C20% |
| Calcium40% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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