Recipe for Ground Venison Lasagna

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FRANK CAMPANELLA'S

This ground venison lasagna is loaded with ricotta and fresh mozzarella cheese and tomato sauce. This is truly the BEST lasagna you are ever going to whip together.

- Ground Venison - Bacon - Shredded Mozzarella - Fresh Mozzarella - Grated Parmesan - Ricotta - Eggs - Heavy Cream - Lasagna Sheets - Italian Seasoning

Ingredients

Step 1

Prepare Lasagna  Noodles: Take traditional dry noodles and soak them in a pan pouring over boiling water and letting the noodle sit for 20-30 minutes until tender .

Step 2

Prepare the meat  mixture: In a large pan sauté chopped raw bacon for 3-5 minutes until fully cooked. Next add in your ground venison and cook for about  5 minutes.

Step 3

Prepare the ricotta  filling: In a bowl whisk together 2 eggs along with remaining salt, pepper, and Italian seasoning as well as the ricotta and parmesan cheese until smooth.

Step 4

Lasagna Assembly And Cooking: Begin with a thin layer of the meat mixture followed by a layer of lasagna noodles, ricotta filling, meat mixture, and fresh mozzarella.

Step 5

Next, begin with  your second layer of noodles, ricotta, meat sauce until the pan is filled to the brim. Top with a thin layer of shredded parmesan and bake in  the oven.

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