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  • Denise Beaulieu


Updated: Jul 18, 2019

This recipe is so simple and delicious you'll want to make a few times a week. You could easily change it to ground beef, pork or chicken, but since I have ground venison in the freezer it was a nice change from our day to day meat choices.


1 pound ground venison

1 can of diced tomatoes (I used my home canned tomatoes and used only ¾ of a liter mason jar)

½ cup of Chaga infused olive oil

2 sheets of fresh lasagna

½ cup of diced red peppers

½ cup of diced onions

½ cup of sliced mushrooms

1 ½ cup of double smoked Havarti cheese

A dash of salt, pepper, onion powder and garlic salt

1 tsp of finely ground chaga powder

Large Skillet

6 x 12 Baking Dish (or whatever size of fresh pasta sheets you were able to find)


In a large skillet over medium high heat lightly fry onions, peppers, and mushrooms in a tablespoon of butter (maybe 2 minutes) then add ground venison, stirring until it crumbles and is no longer pink. Add Chaga infused olive oil and diced tomatoes and let simmer for about 20/30 minutes or until the liquid reduces to half. Turn of the heat and add salt, pepper, onion powder and garlic salt.

Spread one-third of meat sauce in your baking dish; lay one sheet of fresh lasagne over the sauce. Add another third of the sauce and sprinkle with half the cheese. Lay the last pasta sheet over this and add the remaining sauce and sprinkle with cheese. There should be enough liquid from the Chaga infused oil and tomatoes to cover the pasta when you press on it with a spatula but if not pour 1/4 cup hot water around inside edge of dish. Cover baking dish with a sheet of aluminum foil.

Bake at 375° for 45 minutes; uncover and bake 10 or 15 more minutes. Sprinkle the powdered chaga on the top and let stand for 10 minutes before serving.

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