Canadian Moose Lasagna

Canadian Moose Lasagna

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Bethany 1

"Lasagna with a Canadian twist."
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1 h 35 m servings 519 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 38.7 g
  • 77%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 878 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly coat a 9x13 inch pan with olive oil.
  2. Heat oil in a frying pan over medium-high heat. Cook onions and garlic in oil until tender and semi-transparent. Stir in mushrooms, and cook until soft. Remove from heat.
  3. In a sauce pan, combine spinach and 1/4 cup water. Cover, and cook over medium heat until wilted. Drain. In a large bowl, mix together spinach, onion mixture, and ricotta cheese.
  4. In a frying pan, brown moose meat over medium-high heat, stirring frequently. When the pink color is almost gone, stir in the cocoa and brown sugar. This removes the gamey-ness. Once the meat is well browned, drain to remove excess grease. Stir in spaghetti sauce and water, and season with oregano, Italian seasoning, and salt and pepper.
  5. Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Arrange a single layer of oven ready noodles over the sauce. Spread one half of the ricotta cheese mixture over the noodles, and top with some of the tomato sauce and a sprinkle of parmesan and mozzarella cheese. Repeat with remaining ingredients, ending with a generous layer of mozzarella cheese. Cover pan with aluminum foil.
  6. Bake for 45 minutes, or until lasagna is hot and bubbly.


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Well, I wish I still knew a moose hunter that would give me some as it's illegal to sell up here, I substituted farmed but clean bison meat, no anti-biotics or corn finishing, all grass fed. The...

Great recipe-very tasty. If you are having a hard time finding moose, as some have stated, use any lean burger. Moose, venison and buffalo have a wonderful flavour but plain lean beef would work...

I used an “Alaskan” moose. Hope that’s o.k.! Great recipe. I especially liked the addition of the spinach & mushrooms and may just incorporate that into my regular lasagna recipe. I left ou...

Great lasgna!! I used Bison meat and people loved it!! Great taste, cheesy and for my first lasagna Ever, it was quite a hit!!!

Moose, deer, raccoon, bear. It's all good! This sounds really good, but hard to find in L.A.! Has anyone tried this with Bison? Going to the Farmers Market this weekend (rain pending) and woul...

I live in the South and used venison instead of Moose .....was very good

Wonderful recipe!!!

I used some tasty moose from Sceena and I have to say this was fantastic. I made it exactly as the recipe called for and it was really really good. I used this recipe to try to get my wife into...

Excellent recipe for ground moose!! First timer, but if I have any more, I'll do it again!

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