Scratch Lasagna

I made a scratch lasagna tonight! It was delish! I made it from leftovers! We had spaghetti on Monday night so I used it for the lasagna!

You will need the following:
Venison
Italian Herb Bread Crumbs
Instant Oatmeal Flakes
Lasagna noodles
Cream Cheese
Sour Cream
Mozzarella Shredded Cheese (the regular size bag)
Cheese Bar (the kind you use for rotel dip)
2 Cans Tomato Paste
1 can Tomato Soup
1 can Tomato Sauce
1 can Diced Tomatoes
1 cup of Ketchup

What to do:
Well first like I said I use my leftover spaghetti meatballs but here is how you make the meat if you aren't using leftovers. You brown the meat with  a half a cup of oatmeal, 1 cup of italian bread crumbs and all the tomato products. Once the meat is browned and all that tomato stuff is hot you turn it on low and leave it for a few minutes while you are getting ready!

During all that browning business have your noodles boiling.

Mixing bowl cut about 15 finger length pieces of the velveeta, the entire package of cream cheese, and 1 cup of sour cream. If you need to melt it for a few seconds that's fine - mix it as best as you can. (smooth)

lay three noodles in the bottom of the 9X13 pan.
put a layer of meat down.
put a layer of the cheese mixture.
put a layer of noodles.
put a layer of meat down.
put a layer of the cheese down.
put a layer of noodles down.
put a layer of meat down.
put a layer of cheese down
put a layers of noodles down.
put entire bag of mozzarella cheese down over the noodles.


Now, you can freeze this, put it in the fridge for the kids to put in when you are headed home, or pop right in the oven. I cook for one hour at 350 degrees.

enjoy :)