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Best Venison Lasagna Recipe

This is probably the best venison lasagna recipe ever. It's easy to make and perfect for potlucks or family gatherings. Plus, it's loaded with cheese!

Best Venison Lasagna Recipe

Adjust the amount of meat and cheese in this venison lasagna recipe according to your preference. (Jenny Nguyen-Wheatley photo)

Print Recipe

Lasagna is an easy way to feed a crowd, and it’s equally tasty with venison. One pound of meat seems standard in most lasagna recipes, but being a meat lover, my husband thought it was a bit light. To make this lasagna recipe meatier, use up to two pounds of ground venison instead of the usual one pound. And if you prefer a cheesier lasagna, simply add more cheese to your liking.

This venison lasagna recipe will likely be one of the best you've ever tasted. It's easy to prepare and is sure to be a hit with family or friends. The combination of ground venison and three kinds of cheeses (ricotta, mozzarella, and Parmesan) gives the lasagna a delicious, rich flavor that everyone will love.

Serves: 12
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients:

  • 1 pound of ground venison
  • 1 (1-pound) box lasagna pasta
  • Cooking oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ½ cup dry red wine
  • 2 (24-ounce) jars marinara sauce
  • 15 ounces whole ricotta
  • 2 pounds shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Freshly cracked pepper
  • Freshly chopped parsley

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Heat 1 tablespoon of oil in a pan over medium heat. Add chopped onion, basil, oregano, thyme and a pinch of salt, and sweat until translucent, about 5-7 minutes. Turn heat up to medium-high, add ground venison and brown, stirring occasionally. Add garlic and stir for 30 seconds. Add red wine and allow to reduce by half.

    Browned venison with chopped onions, basil, oregano, thyme and salt in a pan.
    Brown the venison with chopped onions, basil, oregano, thyme and salt. (Jenny Nguyen-Wheatley photo)
  3. Next, add 1 ½ jars of marinara sauce to the venison mixture and bring to a simmer. Take off heat when warmed through.

    Venison-marinara sauce for lasagna
    Add your favorite marinara sauce to the venison mixture and let it simmer until warm. (Jenny Nguyen-Wheatley photo)
  4. Cook pasta according to package directions and drain.
  5. Grease a 9x13 baking dish. Spread half of remaining marinara sauce onto the bottom of the dish. Then line the bottom of the dish with a layer of lasagna pasta. On top of that, spread on some of the meat sauce, mozzarella cheese, a few dollops of ricotta cheese, and Parmesan cheese. Place another layer of pasta on top and repeat twice more. After putting down the last layer of pasta, spread the rest of the meatless marinara sauce on top and cover with mozzarella and Parmesan cheese.

    Layers of venison lasagna shown in glass dish
    Made with three types of cheeses (mozzarella, whole ricotta, and Parmesan), this venison lasagna recipe is extra cheesy and delicious. (Jenny Nguyen-Wheatley photo)
  6. Cover the dish with foil and cook for 30 minutes in a 375-degree oven. Remove the foil and continue baking until cheese turns slightly golden. Allow lasagna to rest for 10 minutes before cutting and serving. Garnish with chopped parsley.

    Cheesy Venison Lasagna
    Garnish your finished venison lasagna dish with freshly chopped parsley before serving. (Jenny Nguyen-Wheatley photo)



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