What They're Eating at Tantillo's

Moosewood's Big-Ass Buck Lasagna

That's right, this is the venison lasagna they serve at the Moosewood--or would serve, that is, if the Moosewood served meat.

1 lb. ground venison
4-5 cups spagetti sauce (about one and a half 28 oz. jars of the commercial stuff--I like my lasagna saucy! just like my wom. . . er, lasagna)
extra oregano, red pepper flakes, pepper, if you need to jazz up your Ragu
1 lb. package lasagna
4 cups (2 lbs) ricotta cheese
2 cups (8 oz) shredded mozzaarella
1/4 cup grated Parmesan
4 eggs
1 tablespoon fresh chopped parsley
1 tsp. salt
1/4 tsp. ground black pepper

Brown the venison from your big-ass buck in a large saucepan; add sauce and extra spices and simmer 10 minutes. Cook pasta per directions on package. In large mixing bowl combine cheeses, egg, parsley, salt, and pepper for filling. Pour 1/2 cup meat sauce on bottom of 13 x 9 lasagna pan. Arrange 4 pieces of pasta lengthwise over sauce, overlap the edges. Spread approx. 1/3 of the cheese mixture over the pasta and cover with approx. 1 cup of meat sauce. Repeat layers of pasta, cheese, and sauce twice. Top with layer of pasta and remaining meat sauce; sprinkle with additional Parmesan cheese if desired. Cover with aluminum foil; bake at 350 deg. F about 30 minutes or until hot and bubbly. (I like my lasagna hot and bubbly! just like my wom. . . er, lasagna.) Remove foil and bake 10 or so minutes longer until lightly browned. Allow to stand 10 minutes before cutting. 10-12 servings.