Paleo Venison and Eggplant Lasagna Recipe

This Paleo Venison and Eggplant Lasagna Recipe makes eating a healthy, low-carb diet easy as ever

Paleo Venison and Eggplant Lasagna Recipe
Cooked in a thick marinara with three kinds of cheeses, this Paleo Venison and Eggplant Lasagna Recipe is both beautiful and delicious. (Jenny Nguyen-Wheatley photo)
Print Recipe

I love pasta, and I really like lasagna. But when I'm trying to eat healthier and maybe lose a few pounds, carbs seem to be the enemy. So if you're on a strict diet but miss having an Italian night at the house, try this venison and eggplant lasagna recipe. Cooked with a thick marinara and venison meat sauce, three kinds of cheeses and Italian herbs, all the flavors are there. Honestly, I really don't miss pasta. I was amazed by how beautifully layered this "lasagna" turned out. Serve this dish with a medium body red wine, such as Chianti or sangiovese.


Serves: 6
Prep time: 1 hour
Cook time: 2 hours 30 minutes

Ingredients:

  • ½ pound ground venison
  • 2 teaspoons olive oil
  • 2 large eggplants, peeled and sliced thinly lengthwise
  • Kosher salt, to taste
  • Freshly cracked pepper, to taste
  • 15 ounces whole milk ricotta cheese
  • 6 ounces grated Parmesan cheese
  • 16 ounces grated mozzarella cheese
  • 1 jar thick marinara sauce
  • 1 teaspoon dried basil

Directions:

  1. First, moisture must be drawn from the eggplant to avoid a watery dish. To do this, place one layer of peeled and sliced eggplant onto a cookie sheet or large cutting board. Lightly sprinkle evenly with salt. Lay another layer of eggplant on top of the first layer and sprinkle with salt – repeat with the rest of the eggplant slices. Be careful not to over salt or your dish will turn out very salty. Allow slices to sit for 30 minutes on the counter.

  2. Paleo Venison and Eggplant Lasagna Recipe
    Do yourself a favor and buy a mandolin slicer if you don't already have one. They're relatively inexpensive and will make the job go a lot faster. (Jenny Nguyen-Wheatley photo)

  3. Meanwhile, heat oil in a medium saucepan over medium-high heat. Add ground venison and brown, breaking up the meat with a spoon. Lower heat to medium-low heat and then add marinara sauce and basil. Simmer until warmed through. Take off heat and set aside.

  4. Preheat oven to 350 degrees. Spray or grease a deep 8-by-11.5-inch baking dish; the deeper the dish the better to prevent overflowing. Spread a thin layer of meat and marinara sauce onto the bottom of the dish. Then with lots of paper towels on hand, dab each eggplant slice dry as you line the bottom of the baking dish. Lay a second layer of eggplant on top, but this time, run the slices in the opposite direction. (Crisscrossing the layers will keep your lasagna slices together when you serve it.)

  5. Paleo Venison and Eggplant Lasagna Recipe
    (Jenny Nguyen-Wheatley photo)

  6. Next, evenly spread a dollop of ricotta over the eggplant, sprinkle in cracked pepper, spoon in meat sauce, and then Parmesan and mozzarella cheeses. Repeat this layering until you run out of eggplant, switching the direction of the eggplant slices each time.

  7. Paleo Venison and Eggplant Lasagna Recipe
    (Jenny Nguyen-Wheatley photo)

  8. Cover the baking dish with foil and bake in a 350-degree oven for 2 hours. After 2 hours, remove the foil and bake for another 30 minutes to allow the cheese on top to melt and turn golden to your liking. Allow lasagna to rest for 15 minutes before slicing and serving.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

See More Recommendations

Popular Videos

2018 Bowhunter TV Episode 12: Deer Slam!

2018 Bowhunter TV Episode 12: Deer Slam!

Bowhunter Magazine Editor Curt Wells lives his life-long dream of taking all five species of North American deer.

Canyon Ranch Roundup Part 1

Canyon Ranch Roundup Part 1

Bowhunter TV's Derek Mleynek and Equipment Editor Tony J. Peterson head to Texas for a late-season mixed bag hunt that promises plenty of action.

2018 Bowhunter TV Episode 6: Great Start!

2018 Bowhunter TV Episode 6: Great Start!

Guest hunter Christian Berg visits Whitetail Heaven Outfitters in Kentucky and gets his deer-hunting season off to a great start with an amazing velvet buck.

Season Opener: Kentucky Whitetail Bowhunt

Season Opener: Kentucky Whitetail Bowhunt

Christian Berg arrives at Whitetail Heaven Outfitters in Kentucky to kick off the beginning of his hunting season.

See More Popular Videos

Trending Articles

Follow this advice before embarking on your first hunt! Big Game

Beginner's Guide to Bowhunting Mule Deer

Ron Niziolek

Follow this advice before embarking on your first hunt!

Chasing predators is great for calming big-game nerves. Other Game

Tips for Bowhunting Predators

Joe Bell

Chasing predators is great for calming big-game nerves.

Curt Wells and Randy Ulmer [video] explain the importance of momentum and penetration when choosing heavy vs. light arrows for bowhunting. How-To

How to Choose the Best Hunting Arrow - Heavy vs. Light

Curt Wells

Curt Wells and Randy Ulmer [video] explain the importance of momentum and penetration when...

With May comes an opportunity to re-think turkey bowhunting strategies. Turkeys

Spring Gobbler Reset: How to Bowhunt Turkeys in May

Tony J. Peterson

With May comes an opportunity to re-think turkey bowhunting strategies.

See More Trending Articles

More Recipes

As intimidating as this Venison Haggis Recipe may look, it's a joy to eat. Recipes

Venison Haggis Recipe

Jenny Nguyen-Wheatley

As intimidating as this Venison Haggis Recipe may look, it's a joy to eat.

Enjoy this venison queso dip recipe right out of the slow cooker for warm, cheesy goodness in every bite. Recipes

Slow Cooker Venison Queso Dip Recipe

Jessyca Sortillon

Enjoy this venison queso dip recipe right out of the slow cooker for warm, cheesy goodness in...

These blackbuck antelope steaks are marinated, wrapped in bacon and then grilled until medium-rare and delicious; this recipe also works well with pronghorn steaks or tenderloins. Recipes

Grilled Bacon-Wrapped Blackbuck Antelope Steaks Recipe

Brian Fortenbaugh

These blackbuck antelope steaks are marinated, wrapped in bacon and then grilled until...

Pounds of lean meat make a great trophy, especially if you learn to process venison yourself. Recipes

Be The Butcher: How to Process Your Own Deer

Tony J. Peterson

Pounds of lean meat make a great trophy, especially if you learn to process venison yourself.

See More Recipes

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get Digital Access.

All Bowhunter subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now