Creamy, One Skillet Butternut, Sage & Venison Broken Noodle Lasagna

Creamy, one skillet Butternut, Sage & Venison Broken Noodle Lasagna

Ingredients

1lb Silver Fern Farms Ground Venison
1lb dry lasagna noodles (broken into 2 inch pieces)
Kosher salt, to taste
¼ cup extra virgin olive oil, divided, plus more for drizzling
3 Tbsp salted butter
3 cups butternut squash, peeled and cubed
2 shallots, finely chopped
3 cloves garlic, finely chopped
1 Tbsp fresh thyme, finely chopped
1 Tbsp fresh sage, finely chopped, plus whole leaves for garnish
⅛ tsp ground cinnamon
⅓ tsp ground nutmeg
Freshly ground black pepper, to taste
¼ cup vodka
1 ½ cups heavy cream
¾ cup grated Parmesan cheese, divided
2 cups shredded mozzarella cheese, divided
½ cup ricotta cheese

Creamy, one skillet Butternut, Sage & Venison Broken Noodle Lasagna

Method

Bring a large pot of heavily salted water to a boil. Add the lasagna noodles and cook until al dente, 5-6 minutes. Just before draining, remove 1 cup of the pasta cooking water and set aside. Drain noodles and toss with olive oil to avoid sticking. Preheat the oven to 400 degrees F. Place a rack in the upper and lower thirds of the oven.

Heat 2 tablespoons oil in a large, oven safe skillet with a tight-fitting lid (preferably cast iron) over medium high heat. Add the ground venison, breaking it up into smaller pieces with the back of a spatula or wooden spoon. Cook, undisturbed, until browned, 4 minutes. Flip the meat around so no more pink remains, another 2 minutes. Using a slotted spoon, transfer the meat to a medium bowl. Wipe the skillet clean.

Add the remaining 2 tablespoons olive oil and butternut squash, tossing to combine. Cover over medium heat, stirring occasionally to avoid any browning or caramelization, until butternut squash is easily pierced with a fork, 15 minutes. If squash starts to brown, turn down the flame. Once softened, add the shallot, garlic, thyme, sage, red pepper flakes, cinnamon, and nutmeg, mixing to combine. Cook until shallot is softened and fragrant, 2 minutes. Use the back of a spatula or a masher to mash the squash down into a chunky puree. Season to taste with salt and pepper.

Over medium high heat, stir in the cream and vodka until you no longer smell the vodka and cream is slightly reduced, 5 minutes. Add in cooked venison, ½ cup grated Parmesan and 1 cup grated mozzarella. Mix to combine, thinning the sauce with reserved pasta water. Season to taste with salt and pepper.

Mix in the cooked pasta, thinning with more water as needed. Scatter the remaining ¼ cup Parmesan, remaining 1 cup mozzarella, dollops of ricotta, and fresh sage leaves on top. Bake on the lower rack until the cheese is bubbling, 15 minutes. Switch oven to a high broil and move the lasagna to the upper rack. Broil until cheese is golden brown, 2 minutes (keep a close eye, depending on the strength of your broiler). Remove and serve immediately.

Recipe source: @saratane

Creamy, one skillet Butternut, Sage & Venison Broken Noodle Lasagna

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