A super tasty, easy recipe for any ground game meat. If you had some sausage made, substitute a pound in for a pound of the ground. Get creative while making the meat sauce. You can kick it up with some cayenne pepper or dump in some of your favorite hot sauce. Taste as you go and season however you like it! Make a double batch of the sauce and freeze some for a future meal. There is about a half hour of prep work and 2 ½ hours of total cooking time. This will feed 8 – 10 people, so invite some friends or family over to enjoy this with you.
- 1 tablespoon olive oil
- 2 pounds ground venison
- 1 medium brown onion, chopped (1 cup)
- 4 cloves garlic, minced
- 2 (14-15 ounce) cans crushed tomatoes
- 1 (14-15 ounce) can tomato sauce
- 2 (6 ounce) cans tomato paste
- ½ cup red wine
- 2 teaspoons oregano
- 2 teaspoons Italian seasoning
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 eggs
- 16 ounces ricotta cheese
- 16 ounces shredded mozzarella cheese
- ¼ cup chopped fresh parsley
- 1 (9-12 ounce) box no-boil lasagna noodles
- ¾ cup shredded parmesan cheese
In a large pot, over medium-high heat, add the olive oil and sauté the meat, onion and garlic until meat is browned. Break up the meat with a large spoon as it browns. Add the crushed tomatoes, tomato sauce, tomato paste and wine. Stir in the oregano, Italian seasoning, salt and pepper. Cover and simmer 1 ½ hours, stirring occasionally.
In a large bowl, whisk eggs and combine with the ricotta, mozzarella cheese and parsley.
Spray a 9 X 13 inch baking dish with non-stick spray and cover the bottom with a thin layer of the meat sauce. Arrange a layer of noodles to cover the sauce. Spread about half the meat sauce over the noodles. Lay out another layer of noodles and cover them with all the ricotta mixture. Add another layer of noodles and most of the meat sauce (save about a cup of the sauce to spread over the top layer). Lay out the final layer of noodles, top with the reserved sauce and generously cover it with the shredded parmesan. Make sure all the edges are covered with cheese or sauce so the noodles cook completely. Spray a large piece of foil with cooking spray and cover the pan completely sealing the edges. Bake in a pre-heated 375 degree oven for 45 minutes. Remove the foil and bake another 15 minutes uncovered. Remove from the oven and let stand 15 minutes before cutting and serving. Serve with a mixed green salad and French bread.
This hearty lasagna pairs wonderfully with Bella Luna’s “Lot One” Barbera. The big Italian varietal really compliments the rich meaty, tomato and cheese flavors. For Bella Luna and other wines paired to go with your game meat and fish, go to www.wildgamewine.com. Join our new Wild Game Wine Club and get our best discounts and great selections from over 20 of California’s best wineries.