VENISON LASAGNA
This is a riff off my mother's lasagna, and of course, everyone's mother makes the best lasagna, right? This one is supremely meaty, supremely cheesy. There's something like 3 pounds of meat and 2 pounds of cheese in this bad boy. But it makes 8 to 10 servings, so don't worry about it. This lasagna, like most, reheats well, too.
Provided by Hank Shaw
Categories Main Course
Time 2h30m
Number Of Ingredients 20
Steps:
- Make the sauce. Brown the meat in a large, heavy pot like a Dutch oven. Take your time and do this in batches. It could take as long as 20 minutes. Put all the browned meat back in the pot and then add the chopped onions and cook for another 4 to 8 minutes, then add the garlic and cook for another 2 to 3 minutes. Add seasonings - fennel seeds and pollen if using, oregano, basil, maybe a little cayenne if you want - and mix well.
- Mix the wine and tomato paste and pour in the pot. Bring to a boil over high heat, stirring often. Add the tomato sauce and can of crushed tomatoes and mix again. Bring to a simmer and taste it: If it's too acidic, add the sugar. Cook slowly for 1 to 2 hours. This can be done as much as two days ahead of time.
- Prepare the lasagna. Soak the lasagna noodles in hot water for 15 to 20 minutes. Preheat the oven to 350°F.
- Meanwhile, mix the parsley with the ricotta cheese in a bowl. Grate the pecorino or parmesan and shred the mozzarella. Grate 1/2 a nutmeg into the ricotta. If you can't find whole nutmegs, use 1 teaspoon.
- To assemble, spread a good amount of the meat sauce on the bottom of a standard 9-inch by 13-inch casserole pan. Remove the lasagna noodles and lay on the meat sauce. Spread half the ricotta cheese mixture on the noodles, then half the mozzarella cheese, then 1/2 the pecorino.
- Add another layer of meat sauce - you will have one final layer after this - then the rest of the noodles. Add the remaining ricotta and mozzarella, plus 1/2 of the remaining pecorino. Spread the remaining meat sauce on this, then sprinkle with the last bit of pecorino.
- To cook, cover the lasagna with foil. You might want to spray the underside first with non-stick spray so the cheese doesn't stick to it. Bake covered for 25 minutes. Carefully take off the foil and bake for another 25 minutes. Let the lasagna rest for 10 to 15 minutes before serving with a strong red wine.
Nutrition Facts : Calories 892 kcal, Carbohydrate 51 g, Protein 65 g, Fat 45 g, SaturatedFat 23 g, Cholesterol 218 mg, Sodium 981 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
VENISON LASAGNE (OR BEEF)
Without meaning to brag, this is the best lasagne recipe I've ever tasted. It's perfect if you're trying to figure out what to do with ground venison because the tomato sauce does an incredible job of removing/masking the wild taste, but of course you can use ground beef as well. Even "Oh, I don't eat deer meat" people will love this -- just don't tell them until afterwards! My recipe book says the fennel is optional, but that's your KILLER SECRET INGREDIENT! It's not optional in my opinion!! You could also add a package of frozen spinach (thawed and drained) as well.
Provided by Swan Valley Tammi
Categories One Dish Meal
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Cook lasagne noodles according to package directions. Drain and set aside.
- For meat sauce: In a large saucepan or skillet, scramble-fry meat, onion, and garlic until meat is brown and onion is tender. Drain fat (if you're using venison, there likely won't be any -- that's my little plug for venison!).
- Stir in crushed tomatoes, tomato sauce and paste and seasonings. Bring to a boil.
- Cover and simmer for 15 minutes, stirring occasionally.
- For Cheese Filling: Combine egg, cottage cheese, 1/4 cup Parmesan cheese, and parsley.
- Layer half lasagne noodles in a lightly greased 9x13 pan. Spread with half the meat sauce and then half the cheese filling. Repeat layers.
- Sprinkle remaining Parmesan cheese on top and additional grated mozzarella, if desired.
- Bake at 375F for 30-35 minutes and let stand 10 minutes before serving.
VENISON LASAGNA | EASY & CLASSIC RECIPE WITH DEER MEAT SAUCE
This is the best, easy venison lasagna. A classic recipe with a balance between sauce, meat, noodles, and cheese.
Provided by Miss AK
Categories Main Dish
Time 1h35m
Number Of Ingredients 19
Steps:
- Start by making the sauce (see notes if you want to use store-bought sauce). Add the olive oil to a large pot over medium heat. When the oil is hot, add the onion and saute until the edges start to brown.
- When the onion starts to brown, add the ground venison and brown that. Then, add the garlic, Italian seasoning, sugar, salt, pepper, and tomato paste. Cook for an additional 1-2 minutes before deglazing the pan with the balsamic vinegar.
- Finally, add the crushed tomatoes and let the sauce simmer covered over low heat while you prepare the cheese mixture and noodles.
- Bring a large pot of salted water to a boil and cook the lasagna noodles. Drain and set aside. You can toss them in a little bit of olive oil if they're sticky so they don't clump together.
- Mix together all of the cheese filling ingredients in a medium bowl. Preheat the oven to 350F.
- Now it's time to assemble the lasagna in a 9×13-inch baking dish. Remove the sauce from the heat and make an assembly line with the sauce, cheese filling, and noodles.
- Start by pouring 1/4 of the sauce on the bottom of the dish. Then, lay 4 noodles on top of the sauce, overlapping them a bit so they all fit, and cover the bottom of the dish. Next, spread half of the cheese mixture on top of the noodles. You can just kind of sprinkle it around the best you can. Then, add another 1/4 of the sauce. Then, top with 4 more noodles.
- Repeat this whole process one more time. Then, cover the exposed noodles with the remaining sauce and parmesan cheese. Make sure the sauce goes all the way to the edge of each noodle so the edges don't dry out.
- Cover with foil and bake for 40 minutes. Uncover and then bake for an additional 10 minutes until everything is bubbly and melted. Slice & enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 468 calories, Sugar 11.3 g, Sodium 1257.7 mg, Fat 13.4 g, SaturatedFat 6.4 g, TransFat 0 g, Carbohydrate 51.9 g, Fiber 8.7 g, Protein 35.9 g, Cholesterol 53 mg
VENISON TORTILLA LASAGNA
I always keep a copy of this recipe around, because every time someone new tries this lasagna, they want to make it, too. It freezes well and is excellent for leftovers...if there are any.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook venison over medium heat until no longer pink; drain. Add the tomatoes, salsa and taco seasoning; cook, stirring occasionally, until heated through. In a small bowl, combine the eggs, cottage cheese, oregano and cumin. , Cut tortillas in half; place half of them in a greased 13x9-in. baking dish (tortillas will overlap). Top with half of the meat sauce. Spoon cottage cheese mixture over the top. Layer with remaining tortillas and meat sauce. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts :
SPINACH VENISON LASAGNA
"I often use elk for this. You can also make it using ground beef," says Jo Mitchell from Mountain View, Wyoming.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, saute onion in butter until tender. Stir in tomato sauce, water, barbecue sauce, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat. Cover; simmer for 30 minutes., Meanwhile, in a saucepan, saute mushrooms and onion in butter until tender. Stir in flour. Gradually whisk in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened., Discard bay leaf. Spread 1/2 cup tomato sauce into a greased 13-in. x 9-in. baking dish; top with 4 noodles. Layer with 1 cup spinach, 1/2 cup cottage cheese, half of white sauce, 1 cup mozzarella cheese, half of venison and 1/2 cup cheddar cheese. Repeat layers once. Top with remaining noodles, tomato sauce and mozzarella cheese., Cover; bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer. Let stand 10 minutes.
Nutrition Facts :
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