This Venison Lasagna transforms game meat into a comforting, family-friendly classic. The spicy venison sausage provides a robust, earthy depth that pairs beautifully with a slow-simmered tomato sauce infused with garlic, basil, and oregano. Layers of tender pasta noodles are bound together with creamy ricotta, sharp Parmesan, and melted mozzarella cheese. The result is a dish that is both hearty and satisfying, with a perfect balance of savory meat, acidic tomatoes, and rich dairy. It&# 226;ÂÂs an excellent choice for weekend dinners, potlucks, or when you need a make-ahead meal that tastes even better the next day. Serve with a simple green salad to balance the richness.
Venison Lasagna
Description
This Venison Lasagna transforms game meat into a comforting, family-friendly classic. The spicy venison sausage provides a robust, earthy depth that pairs beautifully with a slow-simmered tomato sauce infused with garlic, basil, and oregano. Layers of tender pasta noodles are bound together with creamy ricotta, sharp Parmesan, and melted mozzarella cheese. The result is a dish that is both hearty and satisfying, with a perfect balance of savory meat, acidic tomatoes, and rich dairy. It is an excellent choice for weekend dinners, potlucks, or when you need a make-ahead meal that tastes even better the next day. Serve with a simple green salad to balance the richness.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Cook and stir the venison sausage, onion salt, and garlic salt in a large skillet over medium heat until the sausage is browned and cooked through.
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Drain any excess fat from the skillet.
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Add the whole tomatoes (crushed), tomato sauce, 2 tablespoons of parsley flakes, sugar, basil, 1/2 teaspoon of salt, and mushrooms to the skillet.
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Bring the sauce to a boil, stirring occasionally.
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Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens to the consistency of spaghetti sauce, about 1 hour.
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Meanwhile, cook the lasagna noodles according to package directions until al dente. Drain and set aside.
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In a bowl, mix the remaining 1 tablespoon parsley flakes, oregano, and remaining 1 1/2 teaspoons salt with the ricotta and half of the Parmesan cheese.
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Spread a thin layer of the meat sauce in the bottom of a 9x13 inch baking dish.
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Layer with 2 noodles, followed by half of the ricotta mixture, half of the mozzarella cheese, and another layer of sauce.
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Repeat the layers with the remaining noodles, ricotta mixture, mozzarella, and sauce.
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Top with the remaining Parmesan cheese.
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Cover with foil and bake for 25 minutes.
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Remove foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
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Let stand for 10-15 minutes before slicing to allow the lasagna to set.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 4691.0kcal
- % Daily Value *
- Total Fat 298.3g459%
- Saturated Fat 139.5g698%
- Cholesterol 852.1mg285%
- Sodium 53213.5mg2218%
- Total Carbohydrate 229.7g77%
- Dietary Fiber 26.6g107%
- Sugars 56.0g
- Protein 306.7g614%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Allow the lasagna to rest for at least 10-15 minutes after baking. This crucial step allows the layers to set, making it much easier to slice clean portions without the lasagna falling apart.
For a richer sauce, you can substitute fresh garlic and onions for the salted versions, adjusting the added salt accordingly.
If using no-boil noodles, follow the package instructions regarding the amount of sauce and liquid needed to ensure the pasta cooks properly during baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire dish in a 350ðF oven covered with foil.
