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Venison Lasagna

Here’s another wild game take on a classic dish. This venison lasagna recipe is made with an easy meat sauce as a base and is layered with noodles and cheeses. The sweet Italian sausage perfectly compliments the otherwise lean venison. This homemade lasagna easily feeds a crowd, making it great for a potluck or family dinner. This recipe is great because it keeps, reheats and freezes


12 Lasagna Noodles 
4 cups Mozzarella Cheese, Shredded and Divided 
1/4 cup Grated Parmesan Cheese 
2 tablespoons chopped Fresh Parsley, To Garnish (Optional)  

Meat Sauce

1 tablespoon olive oil 
1 Yellow onion, chopped 
1 1/2 pound ground venison 
1/2 pound sweet Italian sausage 
1 1⁄2 teaspoons Italian seasoning 
1 teaspoon dried basil 
1 teaspoon onion powder 
1 teaspoon garlic powder 
3⁄4 teaspoon salt 
3⁄4 teaspoon ground black pepper 
1⁄4 teaspoon red pepper flakes (optional) 1 tablespoon minced garlic 
2 tablespoons tomato paste 
36-48 ounces marinara * See Note 

Cheese Mixture

1 ( 16 oz. bag) Coleslaw Mix
2 cups ricotta cheese 
1⁄4 cup parmesan cheese 
1⁄4 cup fresh parsley, chopped 1 large egg, beaten 

Recipe Directions 

Preheat your oven to 375 degrees F.  

Cook the Noodles:  

  1. Bring a large pot of salted water to a boil then cook lasagna noodles according to package instructions until al-dente, stirring occasionally.  
  2. Once cooked, drain and run the noodles under cold water to keep them from cooking further. Set aside.  

Prepare the Sauce:  

  1. Heat olive oil in a large skillet over medium-high heat. Add in onions and cook until softened and translucent, about 5-6 minutes.  
  2. Add ground venison and Italian sausage to the pan, and cook, crumbling, until mostly browned. Drain if needed. 
  3. Add in seasonings, minced garlic and tomato paste and mix well. Let tomato paste cook for 2-3 minutes, stirring as it cooks.  
  4. Add in marinara and stir well. Bring to a simmer and stir occasionally as you prepare the cheese filling.  
  5. Prepare the Filling: Stir together the ricotta, Parmesan cheese, parsley and egg until completely combined. Set aside. 

Assemble the Lasagna:  

  1. Spoon a thin layer of the meat sauce onto the bottom of a 9×13-inch baking dish. Top with an even layer of 4 noodles. Top the noodle layer with a third of the meat sauce. Dollop half of your ricotta over the sauce and use a spoon to spread evenly. It will be a thin layer and may swirl with the sauce. Top the ricotta with 1 cup shredded mozzarella.  
  2. Repeat with 4 more noodles, half of your remaining sauce, another layer of ricotta and another cup of mozzarella, then 4 more noodles, remaining sauce, and sprinkle the remaining 2 cups of mozzarella evenly over the top then sprinkle with Parmesan cheese.  
  3. Cover the lasagna with foil. Spray the side of the foil facing the lasagna with cooking spray to avoid sticking. Bake for 25 minutes, remove the foil, then bake for another 25 minutes. Let the lasagna rest for 15-30 minutes before slicing and serving. Garnish with additional chopped fresh parsley and serve.  

Note: If you don’t like a lot of sauce on your lasagna, use 36 ounces of marinara sauce. For a more saucy lasagna, use 48 ounces (two 24ounce jars) of marinara. When making lasagna for small crowds, that will be reheated: serve restaurant style by cooking your lasagna with 36 ounces of marinara then serve with additional marinara drizzled over top when reheating.  

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