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 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
MEXICAN TORTILLA LASAGNA
I came up with this by using different recipes for similar recipes. It is a nice dinner. Fast, easy, cheap and healthy! I ran this through recipe builder on Weight Watchers this is 3 points per serving.
Provided by PaigeParkerMomma
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix ground beef (cook first if not previously cooked), fat free refried beans, tomato sauce, 1 cup water, 1 teaspoons cumin, 1 teaspoons garlic powder, 1 Tbl. chili powder, 1 teaspoons onion powder, & 1/4 teaspoons ground red pepper.
- Simmer until beans have "melted" stir in the pepper jack cheese.
- Cut corn tortillas into quarters.
- Spray bottom of 9X13 baking dish with PAM.
- Layer 1/3 of tortillas on bottom.
- Spoon 1/3 of meat, bean, & tomato sauce mixture. Repeat.
- Sprinkle reduced fat cheddar on top of last layer.
- Bake covered at 400* for 30 minutes.
LOW CARB TORTILLA LASAGNA
Make and share this Low Carb Tortilla Lasagna recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken
Time 45m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the spices over the chicken then cook in frying pan until no longer pink.
- Spread 2 tbsp of pizza sauce in 9X9 baking dish. Stir the rest of the sauce in with the chicken.
- Lay 1 tortilla in the bottom of the baking dish. Spread 1/3 of the ricotta, meat mixture, & mozzarella. Repeat to make 2 more layers.
- Bake at 375 for 20 minutes or until sauce is bubbling. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 346.2, Fat 18.2, SaturatedFat 9.5, Cholesterol 105, Sodium 663, Carbohydrate 13.7, Fiber 2.2, Sugar 7.8, Protein 30.6
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.
MEXICAN TORTILLA LASAGNA
This recipe substitutes fried flour tortillas for noodles. My husband always requests this one since he loves the south of the border flavors. I have made this lots of times and is always a winner in our house. This comes form an Old El Paso brand cookbook and ingredients are easy to find. Deee-licious!
Provided by Judith Fraser
Categories One Dish Meal
Time 1h
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In skillet, cook ground beef, celery, and onion until meat is brown and vegetables are tender; drain.
- Stir in tomatoes and green chilies, enchilada sauce, olives, salt and pepper.
- Simmer, uncovered, for 10 minutes, stirring occasionally.
- Heat oil in another skillet.
- Cut 1/4 of the tortillas in quarters.
- Cook remaining tortillas and the quarters in hot oil till crisp and brown, about 20-30 seconds per side; drain on paper towel.
- Set aside quartered tortillas, and break up remaining six.
- Combine cheese and egg.
- Spread one-third of the meat mixture in bottom of 12-inch baking dish.
- Top with half the cheese mixture, then half the broken tortillas.
- Repeat layers, ending with meat mixture.
- Top with quartered tortillas.
- Bake, uncovered, in 350°F oven for 30 minutes.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 705.4, Fat 38.6, SaturatedFat 10, Cholesterol 106, Sodium 1922.6, Carbohydrate 56.5, Fiber 4.4, Sugar 7.5, Protein 31.9
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