Venison Lasagna Recipe
Ingredients
- 1 tbsp olive oil
- 1 pound ground venison
- 1 onion
- 3 cloves garlic
- 1 can crushed tomatoes 28 oz
- 1 can tomato sauce 15 oz
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp thyme
- 1/2 tsp rosemary
- Salt and black pepper
- 1/2 tsp red pepper flakes optional
Instructions
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the ground venison to the skillet. Cook for 8-10 minutes, breaking it apart with a spoon, until it’s browned and fully cooked. Season with salt, pepper, and red pepper flakes, if desired.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, thyme, and rosemary. Allow the sauce to simmer for 20-30 minutes, stirring occasionally to let the flavors meld.
- In a medium bowl, combine the ricotta cheese, beaten egg, 1 cup of shredded mozzarella, and the Parmesan cheese. Mix until well-blended. Set aside.
- Preheat your oven to 375°F (190°C). Spread a thin layer of the venison meat sauce on the bottom of a 9x13-inch baking dish.
- Layer with 3-4 cooked lasagna noodles, then add a layer of the ricotta cheese mixture and another layer of the meat sauce.
- Repeat the layers (noodles, cheese, meat sauce) until you’ve used all the ingredients, ending with a final layer of meat sauce on top. Sprinkle the remaining 1 cup of shredded mozzarella on top.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and golden brown.
- Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil or parsley if desired.
- Slice into portions and serve your venison lasagna hot. Enjoy with a side salad, garlic bread, or a glass of red wine for a truly comforting meal!
Nutrition
Calories: 400kcal
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