The Best Ground Venison Lasagna Recipe
A lasagna like no other! If you are looking for a recipe to use ground venison, this lasagna is one of my favorite ground deer recipes!
Servings 8
Calories 768kcal
Equipment
- 1 9x13 Casserole Pan
Ingredients
- 2 lbs Ground
Venison
- 6 slices Bacon
- 3 cups Shredded Mozzarella
- 4 oz Fresh Mozzarella
- ¼ cup Grated Parmesan
- 16 oz Ricotta 2 cups
- 2 Eggs
- ⅓ cup Heavy Cream
- 12 sheets Lasagna Sheets
- 1 tbsp Italian Seasoning
- 1 tsp Sea Salt
- 2 tsp Black Pepper
- 3 cups Tomato Sauce
- 2 tbsp Minced Garlic
- 1 tbsp Cornstarch
- 2 tbsp Water
Instructions
Lasagna Noodle Preparation
- You have 3 options when it comes to lasagna noodles. You can use fresh noodles like the ones I used in this recipe or you can use the oven-ready dry noodles.The other option is to 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 .
Preparing the meat mixture
- In a large pan saute chopped raw bacon for 3-5 minutes until fully cooked. Next add in your ground venison and cook for about 5 minutes.
- Add, garlic and half of the salt, pepper, and Italian seasoning. Once the venison is almost fully cooked add in the heavy cream and cook for 2 minutes.
- Next pour in your tomato sauce and stir until well combined then mix together cornstarch and water into a slurry and stir into the mixture. Continue to stir until the sauce thickens then remove from heat and set aside to cool for 30 minutes
Preparing 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.
Lasagna Assembly and Cooking
- Collect your cheeses, meat mixture, ricotta filling, and lasagna noodles along with your casserole dish so you can begin to layer your lasagna in the pan.
- Begin with a thin layer of the meat mixture followed by a layer of lasagna noodles, ricotta filling, meat mixture, and fresh mozzarella. 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 at 350 degrees F for 45-60 minutes until the internal temperature of the lasagna has reached 160 degrees F.
- Set oven to low broil and top the lasagna with shredded mozzarella and broil until cheese is melted and slightly golden.
- For best serving results let lasagna rest for 10-15 minutes before slicing and serving.
Nutrition
Calories: 768kcal | Carbohydrates: 43g | Protein: 55g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 1437mg | Potassium: 963mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1282IU | Vitamin C: 8mg | Calcium: 502mg | Iron: 6mg