Venison Lasagna

Venison Lasagna
Venison Lasagna

  • 1 lb. venison sausage
  • 2 tsp. onion salt
  • 2 tsp. garlic salt
  • 1 can (16 oz.) whole tomatoes
  • 1 can (15 oz.) tomato sauce
  • 3 T. dried parsley flakes
  • 1 tsp. sugar
  • 1 tsp. basil
  • 2 tsp. salt
  • 1 can (8 oz.) mushroom pieces
  • 6 oz. uncooked lasagna noodles
  • 16 oz. ricotta cheese
  • 1/2 cup Parmesan cheese
  • 1-1/2 tsp. oregano
  • 2 cups shredded mozzarella cheese
Preparation -
Cook and stir the sausage, onion salt and garlic salt in a 10" skillet until the sausage is lightly browned. Drain. Add the tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat to boiling, stirring occasionally. Reduce heat, then simmer, uncovered, until the mixture is the consistency of thick spaghetti sauce, about 1 hour. Cook the lasagna noodles as directed on the package. Mix the ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1-1/2 teaspoons salt and oregano. Layer half of the noodles, 1/3 of the sauce mixture, 1/3 of the mozzarella cheese and half of the ricotta cheese mixture in a greased oblong pan, about 10" x 8" x 2". Repeat above process until you have 2 layers. Spoon the remaining 1/3 of the sauce on top; top with the remaining 1/3 of the mozzarella and sprinkle with the remaining Parmesan. Bake uncovered at 350º for 45 minutes. Let stand for 15 minutes before serving.

This recipe is from a collection of Wild Game Recipes from the International Hunters Association

Covered Lasagna Pan
This pan is made to cook and carry. The resilient 16-1/2" x 12" stainless steel pan has a removable roasting rack and it’s own matching spatula. Heavy steel handles make transporting easy and secure. The strong plastic cover is convenient for keeping meals warm, or for storing leftovers.

You Should Also Read:
The Home Cooking Recipe Index and Site Mapv
Venison Recipes
The Home Cooking Cookbook Corner

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