How To make Venison Lasagna
1 lb Spicy venison sausage
2 ts Onion salt
2 ts Garlic salt
1 cn 16 oz. whole tomatoes
1 cn 15 oz. tomato sauce
3 tb Dried parsley flakes
1 ts Sugar
1 ts Basil leaves
2 ts Salt
1 cn 8 oz. mushroom pieces
6 Uncooked lasagna noodles
1 pk 16 oz. pkg ricotta cheese
1/2 c Parmesan cheese
1 1/2 ts Oregano leaves
2 c Chredded mozzarella cheese
Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat
to boil, stirring occasionally. Reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Cook noodles as directed on package. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano. Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches. Repeat above process until you have 2 layers. Spoon reserve
sauce on top, top with mozzarella and sprinkle with Parmesan. Cook uncovered at 350F for 45 minutes. Let stand 15 minutes.
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Venison Lasagna - Kitchen Cat
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★ Kitchen Cat ★ Venison Lasagna Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 cn : 16 Oz. Whole Tomatoes
1 cn : 15 Oz. Tomato Sauce
2 ts : Onion Salt
2 ts : Salt
1/2 c : Parmesan Cheese
1 cn : 8 Oz. Mushroom Pieces
2 ts : Garlic Salt
1 ts : Sugar
3 tb : Dried Parsley Flakes
1 pk : 16 Oz. Pkg Ricotta Cheese
6 : Uncooked Lasagna Noodles
1 ts : Basil Leaves
1 lb : Spicy Venison Sausage
1 1/2 ts : Oregano Leaves
2 c : Chredded Mozzarella Cheese
Venison Lasagna
Venison Lasagna
INGREDIENTS
Oil to coat pan
1/2 Onion, diced
3 Cloves garlic, minced
1/2 Green Bell Pepper, diced
2 lbs Ground Venison
1 tbsp Salt
1/2 tbsp Pepper
2 tbsp Italian Seasoning
12 oz Tomato Paste
2 cups Beef Broth
Lasagna Noodles
1 lb shredded mozzarella, provolone, Parmesan cheese.
DIRECTIONS
Heat oil over medium heat. Add onion and cook until translucent. Add garlic, cook until fragrant. Add pepper, cook just until they begin to soften.
Add venison and spices, cook until no longer pink. Add tomato paste and cook 2-3 minutes. Add broth, mix to combine.
Boil noodles al dente. Layer lasagna sauce-noodle-cheese-noodle and repeat until you run out of ingredients. Top with cheese, cover, bake at 375°F for 25 minutes. Uncover and bake for additional 15 minutes.
#tryitforyourself
Easy Lasagna Recipe
This classic Lasagna recipe is perfect for a crowd! It features a creamy ricotta cheese filling and a meaty tomato sauce between sheets of lasagna noodles, then topped with mozzarella and parmesan before baking until golden and bubbly. This lasagna also freezes well, making it a convenient option for a later meal.
RECIPE:
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Venison Lasagna Cooked in 40 minutes featuring the Alto-Shaam Vector Oven
See Chef Wade cook a dense meaty venison lasagna in 40 minutes using the Alto-Shaam Vector Multi-Cook Oven.
Dutch Oven Venison Lasagna
Lasagna done in the dutch oven. Done with venison instead of ground beef. Very easy recipe!
Venison lasagna
Venison lasagna