Red pepper flakes<\/span><\/li>\n<\/ul>\nWe pre-prepared everything so we could just bake the lasagnas long enough to melt everything together and not have to worry about uncooked meat. The chicken breasts were boiled in a heavily seasoned (salt, pepper, garlic powder, sage, rosemary and thyme) pot of water, then diced into small peices. After that, we tossed them with the liquid left in the jar from the roasted peppers to add another layer of flavor. Note: while the boiling liquid smelled fantastic, I don’t think enough of the flavor trasnferred. You might be better off brining and roasting them. Alternately, you could use\u00c2\u00a0chicken thighs which usually have more flavor.\u00c2\u00a0The venison was already sliced into medallions, about 1\/4 to 3\/8 inch thick. We patted them dry, seasoned with salt, pepper, garlic & herb, and chili powder, then seared them in a very hot pan with a\u00c2\u00a0teaspoon or two\u00c2\u00a0of canola oil. By the time they are well browned on both sides, they should be done. Then cut them into matchstick peices so they can be sprinkled throughout the layers. Lastly, the mushrooms were cooked with some butter, garlic and seasonings. Just make sure you get a good amount of the moisture out so it doesn’t come out in the lasagna itself. One thing we forgot to do: the recipe we were loosely consulting suggested mixing the ricotta with an egg, then mixing the spinach into that. I think that process would have helped hold the lasagna together a bit better when it came time to serve.<\/span><\/p>\nPut all the various ingredients into some bowls so you can put together the lasagna via assembly line. First layer was alfredo sauce and a small amount of spinach. Then noodles. The next layer was meat(one lasagna was\u00c2\u00a0chicken and the other was venison), spinach, mozz, roasted peppers, shrooms. Then noodles. Then sauce, ricotta, and spinach. Then noodles. Then meat, spinach, mozz, roasted peppers, shrooms. Maybe a littlle sauce too (this was hardly a scientific process). Then noodles. Then sauce, ricotta, spinach, red pepper flakes, and some chiffonaded basil, then some shredded parm\/asiago. Then the last layer of noodles. Top layer is some sauce, spinach, peppers, and a larger amount of mozz than you had been using. I really tried to cover the top layer in mozz so it would broil up well, then topped with some more shredded parm. Spray some aluminum foil with cooking oil, then cover the lasagna with it. Throw the lasagna in an oven preheated to 350 degrees. After 15 minutes, remove the aluminum foil and let it go for another 25 minutes in the oven. Depending on how crusty and brown you like the cheese, you may have to finish it under the broiler, which is what we did. Let it sit for 10 minutes, then furiously devour it.<\/span><\/p>\n ![\"\"](\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/03\/Lasagna.jpg\" "\\"Lasagna\\"")
<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"I’d like to introduce you to a friend named Tyler. I met Tyler roundabout 6 or 7 years ago through a friend of a friend, and we ended up living in a house together while I was in college. Tyler and I are the ultimate example of diametrically opposed forces in the kitchen. Whereas I […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[50,27,14,63],"class_list":["post-282","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-chicken","tag-italian","tag-pasta","tag-venison"],"_links":{"self":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=282"}],"version-history":[{"count":0,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/282\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=282"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"The](\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/03\/Tyler.jpg\" "\\"Tyler\\"")
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