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.
How To make Venison Lasagna's Videos
Dutch Oven Venison Lasagna
Lasagna done in the dutch oven. Done with venison instead of ground beef. Very easy recipe!
How To Make The Ultimate Lasagna
It's cheesy, comforting, and indulgent. A truly great lasagna can turn a bad day into a really good one! Check out how we made The Ultimate Lasagna with not one, not two, but FOUR secret ingredients!
See and shop the recipe:
00:00 Intro
00:22 The Red Sauce
03:56 The Béchamel Sauce
04:55 Noodles
05:32 Assemble
06:42 Bake
06:52 Outro
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How to make best Lasagna (venison) mamma mia. 2018E22
This is everyone's favorite and healthiest Lasagna.
Venison Lasagna Recipe | Easy & Classic
Venison Lasagna is the perfect dish for using ground venison or ground venison sausage that pleases a crowd. Full recipe here:
To me, good lasagna has to have a balanced ratio between pasta, cheese, and sauce. It can't be too cheesy because that just turns into a greasy pile of mush on your plate. And I always have to have meat in my sauce. I think it adds texture, flavor, and it breaks up the layers. This is especially true with venison lasagna.
After countless trials, I give you a CROWD PLEASING lasagna that any meat eater will like, regardless if they've had venison before or not. So, let's get into it.
I have a few tricks up my sleeve for making the taste of the deer meat or venison work with the lasagna. I like adding acidic components (balsamic vinegar in the sauce, lemon zest in the cheese mixture) and making sure my seasoning level is just right. If you follow the recipe below to a T, you won't be disappointed.
I think all great lasagna starts with a great sauce. If you're going to take a shortcut, you can use jarred sauce. 2 jars will do. Just brown your venison in a pan and pour the pre-made sauce in to heat it before making the layers. For the cheese, I like equal parts mozzarella and parmesan with a bit of ricotta. I also add lemon zest and fresh parsley for flavor.
I know you're going to fall in love with this venison lasagna recipe! Put it on your list to make soon and don't forget to check out more of my recipes, like this recipe for Venison Meatloaf (
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