Hearty Venison Lasagna
Discover the rich, savory flavor of venison lasagna! This easy recipe combines tender meat, cheesy layers, and a hearty sauce—perfect for dinner tonight!
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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
The recipe link for meat sauce is actually for my venison spaghetti meatballs recipe. It's the best way to cook a great pasta sauce (in the slow cooker) so take this recipe and instead of making the meatballs, just brown the ground venison then add to the sauce.
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Nutrition
Serving: 200g | Calories: 367kcal | Carbohydrates: 16g | Protein: 26g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 1359mg | Potassium: 715mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1697IU | Vitamin C: 15mg | Calcium: 593mg | Iron: 2mg
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