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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Delicious Venison Lasagna
Yeah that's right you can make just about anything with Venison!
Try this recipe and let us know what you think!
Serves 6-10
Cook/Brown 1 lb ground venison and 1 lb ground sausage.
Or 2lbs venison sausage.
Optional: Add 1 diced onion with this mix
Drain the sausage once cooked and add seasonings
1 TBSP Garlic Powder
1 TBSP Italian Seasoning
1 tsp Basil
1 tsp Salt
1/2 tsp pepper
Add 45- 64 ounces of your favorite red pasta sauce. We used Prego Traditional here. Stir this mix and set aside.
Add water to large pot for cooking the noodles.
Add 1 tsp garlic salt to the water.
1 package lasagna noodles
Cook until tender but not overdone al dente as they say!
Drain the noodles and cool right away with cold water and ice to stop the cooking process.
In another large bowl add the following.
2 eggs (beat well)
32 ounces of ricotta cheese
3 TBSP parsley
Stir together
Begin building your lasagna in a large baking pan.
First put down 2-3 cups of the meat sauces.
1 layer of noodles on top of that.
1 layer of about 1 1/2 cups of the cheese mix on that.
Add 2 cups of Mozzarella
Repeat above for the next two layers
Final layer add 2 cups of Coby Jack and only 1 Cup of Mozzarella
Cover with foil and bake at 350 for 30 minutes
Remove foil and make 15 minutes
Remove from the oven and let stand 10 minutes prior to serving.
Eat and Enjoy!
#wildcreekoutdoors #wildcreekkitchen #venison #deermeat
Venison Lasagna - K-Ray's Way
This is my recipe for Venison (Deer Meat) Lasagna. I used some venison that was already processed as pan sausage. Made a cheese sauce and it was YUMMO!!!
Dutch Oven Venison Lasagna
Lasagna done in the dutch oven. Done with venison instead of ground beef. Very easy recipe!
Venison Lasagna Rolls
Lasagna rolls made with venison!
Venison lasagne
Venison lasagne from Wild & Game. For more information on game products and game recipes please visit wildandgame.co.uk