Easy Venison Lasagna
An easy venison lasagna recipe made with ground deer meat in a rich tomato sauce, layers of ricotta cheese, and noodles, all baked to perfection.
Servings: 6 servings
Calories: 645kcal
Ingredients
- 1 lb. ground venison meat
- 1 5 oz. can tomato paste
- 1 28 oz. can crushed tomatoes
- 5 garlic cloves minced
- 1 medium onion diced
- 2 tbsp. red wine vinegar
- ½ cup chicken stock
- 1 tbsp. italian seasoning
- 1 tsp. salt
- 3 tbsp. olive oil
- ½ lb. lasagna noodles
- 15 oz. ricotta cheese
- 2 cloves garlic minced
- 1 cup grated parmesan cheese
- 1 tbsp. italian seasoning
- 1 tsp. salt
- ½ cup water
- 2 cups shredded mozzarella cheese
Instructions
- Begin by preparing your venison ragu sauce. For FULL INSTRUCTIONS on how to make venison ragu, check out this post.
- Preheat oven to 350 degrees.
- In a small bowl combine ricotta, garlic, parmesan, salt, pepper, and italian seasoning.
- Pour ½ cup of water into your 9x13 baking dish.
- Add layer of noodles in a single layer on the bottom of the dish.
- Next add ⅓ of the tomato sauce and spread evenly.
- Carefully dollop ⅓ ricotta mixture and spread carefully to in a layer. Don't' worry if the cheese mixture doesn't completely cover the sauce just do the best you can.
- Next, sprinkle ½ cup of shredded mozzarella cheese.
- Repeat until all of the ingredients are used up.
- Top with remaining 1 cup of shredded mozzarella cheese.
- Cover dish with tin foil and bake covered for 40 minutes if noodles are par boiled and 50 minutes if they are not. Remove foil and bake an additional 15-20 minutes, or until the cheese is brown and bubbly.
- Once removed from the oven, allow to sit and cool for 10 minutes before slicing and serving.
Nutrition
Serving: 1g | Calories: 645kcal | Carbohydrates: 39g | Protein: 51g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Cholesterol: 147mg | Sodium: 1707mg | Fiber: 5g | Sugar: 11g