Venison Lasagne

This recipe has been in my family for a long time. Except it was with beef/pork. When my husband started bringing home perfectly processed deer, I tried it like that! Perfecto!!! And better for you!


1-1/2lbs ground venison, 1 or 1-1/2 lbs ground deer sausage, 1 large onion, 1 large 28 oz can stewed crushed tomatoes, 2 small cans tomato paste, garlic salt & powder, onion salt & powder, parsley, oregano, basil & pepper, 1/2-1 cup Parmesean Cheese, 2 eggs, 16 oz small curd cottage cheese, 5-6 packages sliced mozzerella cheese & 1 box Lasagne noodles.


1. In large pot, combine ground venison & sausage, onion & season as desired (except oregeno & basil). Chop meat & cook until no longer pink. If there is any fat; drain. Return to pot. Add stewed crushed tomatoes, tomato paste. Blend well. Add 1tsp oregeno & basil. Cook until warmed through.
2. In medium size bowl combine cottage cheese, parmesean cheese & eggs. Set aside.
3. Cook lasagne noodles (8-10) according to package directions.
4. In 11x15 in casserole dish begin layering. Begin with meat mixture, then 1 layer of noodles laid long ways, then a layer of the cottage mixture spread over noodles in thin layer, then layer with the square pieces of mozzerella cheese placing each piece side by side (using as much or little as you like). Begin same process again ending with meat. Near end of cooking time, lay cheese on top.
5. Bake at 350 degrees for 45 min - 1 hour or until hot in middle. Let stand for 15-20 min.
6. ENJOY!!!!!!!!!!

When adding spices use as much or little as you want. Also the same with cheeses. Its always better with extra cheese!

Author: Jennifer Miller

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