Recipe: Crockpot 7 Cheese Antelope Lasagna

• 3-4 tablespoons canola oil
• 1 yellow onion diced
• 3 garlic cloves
• 1lb antelope burger
• .5 lb antelope sirloin (optional)
• 1 box lasagna noodles uncooked or pre-cooked

Tomato Sauce

• 30 oz tomato sauce
• 16 oz water
• 3 bay leaves
• 1 tablespoon garlic powder
• 1 tablespoon oregano
• 1 tablespoon basil and fresh basil
• 1 teaspoon chipotle cayenne pepper (optional)
• Salt and pepper to taste

Cheese

• 16 oz 6 Cheese Italian Blend; Mozzarella, provolone, Romano, Fontina, Parmesan and Asiago
• 32 oz Cottage Cheese

1. Add 3 tablespoons oil to cast iron skillet over medium-high heat. Add garlic and onions and cook until translucent.
2. Add antelope burger and sirloin to pan and brown.
3. Add tomato sauce, water, bay leaves, fresh basil and all other spices to meat and cook on low for about an hour. (Remove bay leaves before adding sauce to lasagna.)
4. In a separate bowl combine all cheese and stir together. (Be sure to save a little cheese to add to the top of your lasagna during the last 30 minutes of cook time.)
5. Add sauce mixture to bottom of your Crockpot before layering the ingredients. Now you can pre-cook your noodles if you are limited on time or use uncooked noodles for this recipe if you can wait for 4 to 5 hours.
6. Add layer of noodles on top of sauce, add antelope tomato meat sauce and top with a layer of all 7 cheeses. Repeat the layers with all ingredients until you run out: Meat Sauce, Cheese, Noodles…etc.
7. Cover your antelope lasagna with the lid and set on Low for 4-5 hours. During last 30 minutes of cooking, add additional cheese cover and enjoy!

Source: http://www.nevadafoodies.com/crockpot-7-cheese-antelope-lasagna/