Venison lasagna recipe with dried lasagna noodles, creamy ricotta, and a vibrant tomato-based meat sauce. Ground venison keeps things light without excess fat, so the pasta, ricotta, and mozzarella stay in balance. Bake covered to hydrate the pasta, then uncover to brown, and rest for 30 to 45 minutes for clean slices.
I learned this no-boil lasagna technique around 20 years ago while working in the Coast Guard. It’s a fast way to get comfort food on the table to feed your hungry family. And if you’re looking for more easy dinner ideas for the 2025 deer season, check out my ground venison recipes hub.
Why this works
- The dried noodles hydrate under aluminum foil. The loose spoonable meat sauce creates steam, which helps soften the sheets evenly. So there is no pre-boil needed.
- Sauce thickness is the key. It should flow from the spoon and not fall in one giant clump.. Too thick, and the noodles stay chewy. Too thin, and the layers won’t have structure.
- Easy flavor additions. A little olive oil and tomato paste bloom give lean venison body without adding sugar or vinegar. Optional fennel echoes the essence of sausage. You can also substitute the ground venison for my venison Italian sausage for a significant flavor boost.
- Rest for clean slices. A 30 to 45 minute rest lets starch set and juices settle, so squares cut nicely.
Key Tips
- Season in stages – salt and pepper the meat as it browns, taste after reduction, adjust before layering.
- Sauce texture – spoonable is the target. If it mounds like chili, loosen with a splash of stock. If thin, simmer 5 to 8 minutes.
- Noodles – use boxed dried sheets straight from the package. The covered bake hydrates them.
- Cheese balance – ricotta for creaminess, mozzarella for a stringy melt, and Parmesan, optional, for a salty finish.
Rest the lasagna before Slicing. For clean slices like the ones in this picture, you’ll need to rest the lasagna for 30 to 45 minutes at room temperature.
Ingredient Notes
- Ground venison or venison Italian sausage – Use the same weight. The sausage adds fat and pronounced Italian flavors.
- Crushed tomatoes – fire-roasted adds light smoke and sweetness without sugar.
- Tomato paste – cook to brick red before adding liquid for depth.
- Italian seasoning + fennel – fennel echoes classic sausage notes without overpowering.
- Ricotta and mozzarella – ricotta for cream, mozzarella for stretch. Parmesan is optional on top.
- Boxed dried noodles – a spoonable sauce plus a covered bake hydrates them in the pan.
Method Overview
- Build a quick deer meat tomato sauce: Brown venison with olive oil, onion, garlic, tomato paste, crushed tomatoes, and seasonings. Reduce slightly to a thickened but loose sauce.
- Layering: Sauce, dried noodles, sauce, ricotta dollops, mozzarella. Repeat for three layers.
- Bake: Bake covered to steam and par-cook the noodles. Then bake uncovered to brown the top and thicken and firm up the layers.
- Rest and slice: One of the most important steps in lasagna making. Resting sets the structure for clean slicing and portioning.
- How many layers: Three layers in a 9×13. Use a deeper dish shorter dish for taller slices.
Make-Ahead, Freezing, Reheating
- Make-ahead – Assemble, cover, and refrigerate up to 24 hours. Add 10 to 15 minutes to the covered bake.
- Freeze unbaked – Wrap the assembled pan in plastic, then foil up to 2 months. Bake frozen, adding 20 minutes to the covered time.
- Freeze baked – Cool, slice, wrap portions, freeze up to 3 months.
- Reheat whole pan – 350°F, covered, 25 to 30 minutes.
- Reheat slices – Cover the dish in the microwave in one-minute increments until heated through.
Frequently Asked Questions
How to use venison in lasagna?
Yes. Use ground venison 1-for-1 with beef by weight. Add a touch more olive oil or a little ground pork if you want more fat.
Should I cook meat before putting it in lasagna?
Yes. Always brown the venison or venison sausage first. This will greatly enhance the texture and flavors of the final dish.
Can I use cottage cheese instead of ricotta?
Yes. Swap 1-for-1 and keep everything else the same.
More Ground Venison Recipes
Below are a few of my top cold-weather venison recipes to make this hunting season.
If you make this venison lasagna, leave a review if you have a few minutes. If you have any questions or want to share your latest venison dishes, give me a shout on Instagram @larry__white.
Homemade Venison Lasagna
My family's favorite venison lasagna is layered with a balanced tomato sauce, ricotta, and mozzarella. The noodles go in dry, and a covered bake hydrates the pasta. Finished uncovered to add color and firm things up a bit.
Servings: 12
Ingredients
- 1 package dried lasagna noodles
- 16 ounces shredded mozzarella cheese
- 2 cups ricotta cheese, divided
- 2 tablespoons olive oil
- 2 pounds ground venison or (venison Italian sausage)
- 1 1/2 cups finely chopped onion
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground fennel (optional)
- two 28-ounce cans crushed tomatoes (fire-roasted is my choice)
- 1/2 cup venison or chicken stock
- Salt and black pepper to taste
Instructions
Preheat Oven:
- Preheat your oven to 350°F.
Make the Meat Sauce
- Heat the pot over medium-high heat. Add the olive oil. Once it starts to shimmer, add the ground venison. Season with salt and black pepper. Break apart with a spoon and cook until nicely browned.
- Lower the heat to medium-low. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for 2 minutes, stirring occasionally. Add the tomato paste and cook for 1 minute, stirring constantly.
- Pour on the chicken stock, crushed tomatoes, Italian seasoning, and ground fennel. Scrape up and brown any bits that have stuck to the bottom of the pot. Season lightly with salt and black pepper.
- Bring to a slow simmer, uncovered, and cook until slightly thickened. This will take around 15 to 20 minutes.
- Remove from the heat and let it cool to room temperature.
Layer the Lasagna
- Layer one: Rub the inside of a 9×13-inch baking dish with olive oil. Add a layer of parchment paper on the bottom of the pan if you're worried about sticking.
- Spread about 1 cup of the meat sauce evenly across the bottom of the pan. Place a single layer of the dried lasagna noodles on top of the sauce. Pour one cup of sauce evenly over the noodles.
- Using 1 cup of the ricotta cheese, place dollops evenly spaced over the pasta. You do not need to spread it.
- Sprinkle around 1/3 of the shredded mozzarella cheese over the mixture.
- Layer two: Pour around 1 cup of the sauce over the cheese.
- Place another single layer of dried noodles on top of the cheese. Pour 1 cup of sauce over the noodles. Using the remaining 1 cup of ricotta cheese, evenly add dollops on top of the sauce.
- Sprinkle 1/3 of the mozzarella on top of the mixture.
- Layer three: Pour around 1 cup of sauce over the top of the mozzarella. Place a final layer of pasta on top of the sauce.
- Cover the pasta with an even layer of the sauce. Top with the remaining mozzarella.
Bake the Lasagna
- Place the baking dish on top of a baking sheet tray to catch any drips.
- Loosely cover the top of the lasagna with aluminum foil so that it isn’t touching the top. For extra security, place a greased piece of parchment paper over the lasagna before adding the aluminum foil.
- Place in the oven and bake for 45 minutes.
- Remove the aluminum foil and parchment if using. Bake uncovered for 20 minutes or until the cheese is golden brown.
Rest Before Slicing
- Rest the lasagna at room temperature for 30 to 45 minutes before slicing.
NOTES
Be Prepared – It’s always a good idea to have more shredded cheese on hand in case you get a little heavy-handed. I like to have an extra box of pasta too, in case any of them are broken.
Storage – Cool completely. Cover and refrigerate up to 4 days. Store slices in an airtight container.
Reheating – Whole pan 350°F for 25 to 30 minutes covered. Single slices reheat well in a covered dish in the microwave.
Freezer – Bake, cool, slice, wrap tightly in plastic, then foil up to 3 months.
Serving – Rest 30 to 45 minutes. Finish with olive oil, chopped parsley, and extra Parmesan. Pair with a crisp salad and garlic bread.
Substitutions – Use my Venison Italian Sausage 1-for-1 in place of ground venison for a spicier profile. Or blend up to 25 percent mild Italian sausage for added fat. Cottage cheese swaps 1-for-1 with ricotta.
Storage – Cool completely. Cover and refrigerate up to 4 days. Store slices in an airtight container.
Reheating – Whole pan 350°F for 25 to 30 minutes covered. Single slices reheat well in a covered dish in the microwave.
Freezer – Bake, cool, slice, wrap tightly in plastic, then foil up to 3 months.
Serving – Rest 30 to 45 minutes. Finish with olive oil, chopped parsley, and extra Parmesan. Pair with a crisp salad and garlic bread.
Substitutions – Use my Venison Italian Sausage 1-for-1 in place of ground venison for a spicier profile. Or blend up to 25 percent mild Italian sausage for added fat. Cottage cheese swaps 1-for-1 with ricotta.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!
1 thought on “Venison Lasagna”
Sounds great and simple will try this weekend.