Looking for a new twist on classic lasagna? This venison lasagna recipe is a game-changer! With layers of tender, savory venison, rich tomato sauce, and gooey melted cheese, every bite is packed with flavor. It’s the perfect comfort food for any night of the week, whether you're feeding your family or impressing guests.
It's the perfect dish for cozy, cool nights, especially in the fall and winter when you crave something warm and hearty. The rich flavor of venison makes this lasagna a special twist on the classic comfort food, and it’s a great way to enjoy a flavorful, filling meal.
Venison lasagna pairs wonderfully with a simple green salad or some garlic bread to soak up all the delicious sauce. A glass of red wine or a refreshing iced tea would be the perfect drink to enjoy alongside.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: equipment
- More venison recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Perfect pairings: what to serve with lasagna
- Hearty Venison Lasagna
- Newest Recipes
- 💬 Comments
What makes this recipe so yummy
Venison has a deep, meaty taste that mixes perfectly with the sweet tomato sauce and creamy cheese.
When you bake it all together, the flavors melt into each other, making every bite feel warm and comforting. The soft noodles add a perfect texture, and the cheese gets all gooey and stretchy, which makes each bite even more delicious.
It’s like a cozy, tasty hug in every mouthful!
Groceries you'll need: Ingredients
- Mozzarella Cheese
- Ricotta Cheese
- Eggs
- Parmesan Cheese
- Lasagna Noodles
- Meat Sauce (this recipe works perfectly for a lasagna)
- Salt and Pepper
- Fresh Parsley
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the lasagna noodles to a large 13x9" baking dish and pour over boiling water. Sprinkle some salt.
- Step 2: Cover with foil and allow to rest for 15 minutes.
- Step 3: In the meantime, add all the ingredients for the white sauce and stir well to combine.
- Step 4: Remove the lasagna noodles and rinse with cold water.
- Step 5: Add a cup or two of the meat sauce to the bottom of the baking dish and spread out evenly.
- Step 6: Lay 3 cooked lasagna noodles on top.
- Step 7: Spread with white sauce then top with grated mozzarella and parmesan.
- Step 8: Add another layer of meat sauce.
- Step 9: Repeat with another layer of noodles.
- Step 10: Another layer of white sauce.
- Step 11: The top layer should be grated cheese mixture.
- Step 12: Spray a piece of foil with kitchen oil then lay cover tightly. Bake in the preheated oven for 20 minutes, remove foil and bake another 20 uncovered.
Hint: A lot of the flavor is coming from the meat sauce. All the seasonings (like oregano, etc), is added there. I like to use my slow cooker and slowly simmer the venison tomato sauce all day.
Recipe variations and substitute ideas
- Ground Beef - instead of ground venison or deer meat in the meat sauce.
- Cottage Cheese - could be used instead of ricotta.
- Cheeses - there are a variety of cheeses you could use or mix, I would stick to including a mozzarella (or provolone) though as the gooey-ness is key.
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need a slow cooker (to make the meat sauce) and a 13x9" baking dish.
I have some affiliate links in the recipe card below.
More venison recipes I think you'll love
How to store leftovers
Lasagna is one of those recipes that tastes better the next day. Just cover the baking dish with foil and store in the refrigerator for up to 4 days.
It does freeze well too. Store in a freezer safe container for up to 3 months.
Mel's kitchen notes
Turn this into two meals. Make a large pot of spaghetti sauce (that's linked to this page - called meat sauce) and reserve the leftover sauce for another meal one day.
We call this loose meat spaghetti! Kids love it.
Perfect pairings: what to serve with lasagna
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Hearty Venison Lasagna
Video
Equipment
Ingredients
- 9 Each Dry Lasagna sheets
- 2 (15 Ounce) Tubs Ricotta Cheese
- 2 Each Large Eggs
- ¼ Cup Fresh Parsley chopped
- Salt and Pepper to taste
- 6 Cups Meat Sauce
- 2 Cups Mozzarella freshly shredded and divided
- 1 Cup Parmesan Cheese freshly shredded and divided
Instructions
- Add the lasagna sheets to the 9x13 pan you’ll use to make the lasagna. Carefully pour boiling water over the top, add salt and cover with foil. Allow to sit for 15 minutes.9 Each Dry Lasagna sheets
- While the lasagna is sitting in the hot water make the white sauce. Mix the ricotta cheese with the eggs, chopped parsley and salt and pepper. Mix well.2 (15 Ounce) Tubs Ricotta Cheese, 2 Each Large Eggs, ¼ Cup Fresh Parsley, Salt and Pepper to taste
- Preheat the oven to 375°F.
- Remove the lasagna from the dish and rinse with cold water. Pat dry with paper towels.
- Using the same dish scoop 2 cups of meat sauce into the bottom of the dish and spread around.6 Cups Meat Sauce
- Arrange the first layer of lasagna sheets over the top of the sauce, evenly.
- Scoop and spread ⅓ of the ricotta cheese mix all over the top of the lasagna sheets, evenly.
- Sprinkle ⅓ of the mozzarella and parmesan cheeses over the top.2 Cups Mozzarella, 1 Cup Parmesan Cheese
- Start layering again, starting with another ⅓ of the meat sauce….
- Finish with the cheese layer on top.
- Spray a piece of foil with kitchen spray and cover the lasagna. Place in the oven and cook for 20 minutes.
- Remove the foil after 20 minutes and cook a further 20-25 minutes.
- If yours has not colored enough on top feel free to turn on the broiler just to give a pretty finished look to the cheese.
- Allow to rest for about 15 minutes before cutting into it.
Notes
Nutrition
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