FOUR SEASONS VENISON LASAGNA

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Ingredients

Prep Prep: 15 minutes
Cook Cook: 1 hour
Servings Servings: 8

What do I need?

  • 10 lasagna noodles

    Meat Sauce:

  • 1 lb. Four Seasons ground venison
  • 1 cup onion, chopped
  • 2 garlic cloves, minced
  • 1 (8 oz.) can crushed tomatoes
  • 1 (8 oz.) can tomato sauce
  • 1 (6 oz.) can tomato paste
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. fennel
  • 1 tsp. salt
  • 1 tsp. pepper

    Cheese Filling:

  • 1 egg, beaten
  • 2 cups cottage cheese (or ricotta)
  • 1 cup parmesan cheese, grated
  • 1 tbsp. parsley
  • 8 oz. mozzarella cheese, sliced (or shredded)

Method

1

Cook lasagna noodles according to package directions. Drain and set aside.

Meat Sauce

1

In a large saucepan or skillet, scramble-fry meat, onion, and garlic until meat is brown and onion is tender.
2

Stir in crushed tomatoes, tomato sauce, tomato paste, and seasonings. Bring to a boil. Cover and simmer for 15 minutes, stirring occasionally.

Cheese Filling

1

Combine egg, cottage cheese, 1/4 cup Parmesan cheese, and parsley.
2

Layer half lasagna noodles in a lightly greased 9×13 pan. Spread with half the meat sauce and then half the cheese filling. Repeat layers.
3

Sprinkle remaining parmesan cheese on top and additional grated mozzarella, if desired.
4

Bake at 375°F for 30 to 35 minutes and let stand 10 minutes before serving.