How To make Venison Lasagna
1 lb Spicy venison sausage
2 ts Onion salt
2 ts Garlic salt
1 cn 16 oz. whole tomatoes
1 cn 15 oz. tomato sauce
3 tb Dried parsley flakes
1 ts Sugar
1 ts Basil leaves
2 ts Salt
1 cn 8 oz. mushroom pieces
6 Uncooked lasagna noodles
1 pk 16 oz. pkg ricotta cheese
1/2 c Parmesan cheese
1 1/2 ts Oregano leaves
2 c Chredded mozzarella cheese
Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat
to boil, stirring occasionally. Reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Cook noodles as directed on package. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano. Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches. Repeat above process until you have 2 layers. Spoon reserve
sauce on top, top with mozzarella and sprinkle with Parmesan. Cook uncovered at 350F for 45 minutes. Let stand 15 minutes.
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INGREDIENTS:
2 pounds of ground venison
Fresh oregano, parsley (optional)
Dried Italian seasonings
Salt, pepper
Olive oil
3 cups pasta sauce ( 25 oz jar)
12oz of fresh lasagna noodles ( may dry use no boil noodles)
3 cups of fresh baby spinach
2 cups mozzarella shredded cheese
1 cast iron skillet
1 cast iron dutch oven
DIRECTIONS:
1) Pre-heat 30 pieces or more of charcoal in an open dry/clean campfire
2) Once the coals are hot, place a cast iron skillet on top of the hot coals
3) Add 1 tablespoon of oil to the heated pan. Add ground venison, season with salt and pepper as well as 1 tablespoon of Italian seasonings, fresh oregano and parsley, and brown meat.
5) Add in pasta sauce stir and heat through. Set ground venison sauce aside
7) Assemble lasagna in the dutch oven
8) Place a small amount of sauce on the bottom of a cast iron skillet. Add a layer of noodles, then a layer of spinach, then a layer of venison sauce, then a layer of cheese, and repeat.
9) Layer sauce and cheese as your last two layers before covering
10) For a 12 diameter dutch oven, place 9 coal on the bottom of the campfire. Set dutch oven on top of coals
11) For a 12 diameter dutch oven add 18 coals on top of the dutch oven cover, this should make the internal temp 350 degrees
12) Let cook for 45 mins to 1 hour
13) Carefully remove from coals from the top, remove the dutch oven off the coals and take the lid off carefully so you don't get coal dust in the pot.
14. Let sit for 10 minutes. Slice, serve, and enjoy!
Easy Lasagna Recipe
This classic Lasagna recipe is perfect for a crowd! It features a creamy ricotta cheese filling and a meaty tomato sauce between sheets of lasagna noodles, then topped with mozzarella and parmesan before baking until golden and bubbly. This lasagna also freezes well, making it a convenient option for a later meal.
RECIPE:
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Crock Pot Venison Lasagna | Legendary Recipe
Turn your harvested deer into lasagna! This easy and delicious venison lasagna will taste like you spent the entire day making it...
INGREDIENTS
The Meat Sauce (6 cups):
- 1 lb. ground venison
- 1 small onion
- 1 Tbsp. Garlic Salt or 4 minced cloves
- 1 28 oz. can diced tomatoes and juice
- 1 28 oz. can tomato sauce
- 1 6 oz. can tomato paste
- 1 Tbsp. Oregano
- 1 Tbsp. Basil
- 1 Tbsp. sugar
The Lasagna:
- 12 uncooked lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 2 ½ cups cottage cheese
- 1 large egg, beaten
- 3 Tbsp. half n half
- 1/4 tsp salt
DIRECTIONS:
1.Start by browning ground venison in a large pan. Add in the chopped onion and garlic half way though browning process.
2. Once browned, transfer meat over to a large sauce pan and add in the diced tomatoes and juice, tomato sauce, tomato paste, oregano, basil, and sugar. Mix and simmer for 10 minutes. Set aside.
3. In a bowl, combine the cottage cheese, beaten egg, half-n-half, and salt.
4. In a crock pot, start with a layer of meat sauce, then a layer of uncooked lasagna noodles (break to fit shape of crock pot), then the cottage cheese mixture, followed by the shredded cheeses. Repeat layers until you have used all the ingredients (usually 2 or 3 layers). Be sure the noodles are always touching a layer of sauce so they can absorb the moisture while cooking in the crock pot.
5. Place the lid on the crock pot and cook on high for 2-3 hours or on low 6-8 hours.
For more of the best venison recipes visit:
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Cheesy Venison Lasagna
Join me in the kitchen as I make a quick and easy baked venison lasagna. It is extra cheesy and flavorful. My recipe is gluten free but you can substitute your favorite brand of lasagna noodles for a gluten-full meal! For a vegetarian option, substitute navy beans or fried tofu. I also get some mail from a fellow YouTuber. Check out Drive Shaft Drew:
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Venison Lasagna Cooked in 40 minutes featuring the Alto-Shaam Vector Oven
See Chef Wade cook a dense meaty venison lasagna in 40 minutes using the Alto-Shaam Vector Multi-Cook Oven.
Cookin’ with Nick - Venison Lasagna Soup