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.
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 9x13-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
- 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.
- Don't over-thicken. The meat sauce should spread easily and flow off the spoon. If it gets too thick, loosen it with a splash of stock. If it looks thin, simmer it for a few more minutes before layering.
- Use the noodles dry. This recipe is built for boxed dried lasagna noodles straight from the package. The covered bake is what hydrates them, so there is no need to boil them first.
- Let the sauce cool first. After simmering, let the sauce cool to room temperature before layering so the lasagna sets up better and is easier to assemble.
- Cover the pan loosely. Tent the foil so it does not touch the cheese, and set the baking dish on a sheet pan to catch any drips.
- Rest before slicing. Let the lasagna sit for 30 to 45 minutes after baking. That is what helps the layers firm up and gives you clean slices instead of a loose, runny pan.
- Make ahead if needed. You can assemble it up to 24 hours ahead and refrigerate it covered. Add 10 to 15 minutes to the covered bake time if it goes into the oven cold.
- Store and reheat gently. Cool completely, refrigerate for up to 4 days, and reheat the whole pan covered at 350 F for 25 to 30 minutes. Single slices reheat well in a covered dish in the microwave.
Nutrition
Calories: 349kcal | Carbohydrates: 7g | Protein: 30g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 112mg | Sodium: 355mg | Potassium: 390mg | Fiber: 1g | Sugar: 2g | Vitamin A: 466IU | Vitamin C: 2mg | Calcium: 299mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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