Venison Lasagne (Or Beef)

19 ingredients
8 steps

Ingredients

  • 10 lasagna noodles, cooked (or more or less, depending on how much pasta you like)
  • Meat Sauce
  • 1 lb ground venison (or beef)
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 (8 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Cheese Filling
  • 1 egg, beaten
  • 2 cups cottage cheese (or ricotta)
  • 1/2 cup grated parmesan cheese, divided
  • 1 tablespoon parsley
  • 8 ounces mozzarella cheese, sliced (or shredded)

Directions

  1. 1
    Cook lasagne noodles according to package directions. Drain and set aside.
  2. 2
    For meat sauce: In a large saucepan or skillet, scramble-fry meat, onion, and garlic until meat is brown and onion is tender. Drain fat (if you're using venison, there likely won't be any -- that's my little plug for venison!).
  3. 3
    Stir in crushed tomatoes, tomato sauce and paste and seasonings. Bring to a boil.
  4. 4
    Cover and simmer for 15 minutes, stirring occasionally.
  5. 5
    For Cheese Filling: Combine egg, cottage cheese, 1/4 cup Parmesan cheese, and parsley.
  6. 6
    Layer half lasagne noodles in a lightly greased 9x13 pan. Spread with half the meat sauce and then half the cheese filling. Repeat layers.
  7. 7
    Sprinkle remaining Parmesan cheese on top and additional grated mozzarella, if desired.
  8. 8
    Bake at 375F for 30-35 minutes and let stand 10 minutes before serving.

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