The Best Homemade Venison Lasagna

If you like lasagna then you are going to LOVE this Homemade Venison Lasagna! The perfect wholesome comfort meal that can be made using ground venison or any ground game meat you have in your freezer.

Lasagna is such a classic pasta dish that everyone loves and when it’s made from scratch it is EVEN BETTER! I have taken my favorite sourdough pasta, and ground venison and combined those will all the classic components in lasagna. This recipe is on repeat in our house every Winter.

Growing up my mom was always made homemade lasagna and in my mind, the more meat it had the better. You can use any kind of ground meat you like in this recipe (even an Italian sausage is delicious). My go to is ground moose or elk as we always have that on hand in our freezer.

I love making this Venison Lasagna in big batches and freezing it before baking for easy delicious meals during those busy week nights. This recipe makes a 9×13 dish of Lasagna so feel free to double or even triple it if you have the freezer space.

Venison lasagna ingredients

Sourdough Pasta Sheets– You can of course use regular pasta but the Sourdough pasta is even better! Find my recipe here https://cmbarndominium.com/the-best-sourdough-pasta/

Tomato Sauce– I just use canned tomato puree as we will be adding spices and meat to it.

Ground Venison– As mentioned above you can use ground venison or any other wild game meat like moose or elk.

Italian Seasoning– I love Italian seasoning blend for the sauce because it keeps it simple while giving you all the flavors you need.

Onion & Garlic – You cant have a delicious meat sauce without these two.

Fennel Seed– I like adding a bit of toasted fennel seed to my meat sauce but you can make it without if you don’t have any.

Ricotta Cheese– You can use homemade or store bought Ricotta cheese. This is always my favorite component of lasanga!

Spinach– Don’t hate on a little green in your lasagna. TI adds a very subtle flavor and great color.

Egg– These is just one egg in the ricotta mixture that works as a binder.

Mozzarella Cheese– I always recommend freshly grating it yourself as pre grated cheese doesn’t melt as nicely.

Parmesan Cheese– Make sure to use fresh grated or shredded and not the powdered parmesan.

Fresh Basil– This isn’t absolutely necessary but I think it is the perfect “Cherry on Top”.

the steps

1.Start by making the sauce. Heat a skillet with a couple tbsp olive oil or ghee. Add in the onion and cook for 1-2 minute. Add the minced garlic and cook for another minutes on medium heat.

2.Next, add the ground meat to the pan and continue to cook until the meat is cooked through. Then, add in the fennel seed and Italian seasoning.

3. Pour the crushed tomatoes over the meat, along with the tomato paste and stir until combined. Season with salt and pepper (and optional chili flakes) until it is to your liking. Set aside.

4.Place the spinach in a skillet and cook on medium heat until soft. Remove from the pan and roughly chop the sauteed spinach.

5. To a medium size bowl, add the ricotta cheese, chopped spinach and egg. Stir until well mixed.

7. Finally, boil the Sourdough lasagna noodles noodles for 4 minutes or until al dente. I like to add a splash of olive oil to the water while they are oiling to help keep them from sticking to each other. Strain the noodles and you’re ready to assemble.

8. Grab a 9×13 pan and spread a thin layer of the meat sauce over the bottom. Place a single layer of the noodles on top then follow with more meat sauce, ricotta mixture, grated mozzarella and a sprinkle of the fresh basil. Follow step 7 again, starting and ending with the noodles. Top with one last layer of meat sauce and the remaining mozzarella and grated parmesan.

9. Bake at 375F for 30-40 minutes or until bubbly and golden. Remove from the oven and allow to set for 10 minutes before slicing. Enjoy!

If you give this recipe a try, leave a comment or recipe review below!