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Prep time: 1 hour 15 minutes
Bake time: 1 hour 10 minutes
Serves 12


1     Pound ground venison
¼   Cup mushrooms – chopped
1     Teaspoon Italian seasoning
1     Cup onions – chopped
2     28 ounce cans crushed tomatoes
5     Garlic cloves – minced
1     Tablespoon fresh basil
1     Tablespoon fresh oregano
1     Tablespoon fresh parsley
2    Tablespoons red cooking wine
½   Teaspoon crushed black pepper
1     Teaspoon sea salt
1     32-ounce container ricotta cheese
2    Eggs
¾   Cup parmesan cheese
½   Teaspoon sugar
1½  Cup fresh mozzarella cheese
1     Box lasagna noodles (cook as directed on box)


In large sauce pan combine venison, onions, mushrooms and Italian seasoning, cook until venison is browned. Add crushed tomatoes, garlic, basil, oregano, parsley, wine, pepper and salt and let simmer for 45 minutes to 1 hour.

Meanwhile, prepare noodles as directed on box. Then in large mixing bowl combine ricotta cheese, eggs, parmesan cheese and sugar (I typically use an electric mixer) and set aside.

Once meat sauce is ready spread  1/2 cup into the bottom of 9 x 13 lasagna baking dish. Line pan with layer of lasagna noodles. Spoon layer of cheese mixture over noodles (enough to cover all the noodles) Add layer of meat sauce, sprinkle mozzarella cheese over then add another layer of noodles. Repeat process until pan is filled 3/4 full.

Sprinkle any remaining mozzarella cheese (I usually go light on the top since there is already a lot of cheese inside) on top and cover with aluminum foil and bake at 375° for 35 minutes. Remove foil and bake for an additional 35 minutes.

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Place a large spoon full of cheese mixture inside noodle and roll up. Pour meat sauce over the top. Cover and bake at 375° for 10 to 15 minutes

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