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Venison Lasagna

Recipes » Main Dish » Main Dish - Other

Kim's Recipe.

Yield: 8 Ready in 45 minutes

Cuisine: ItalianMain Ingredient: Venison

(4, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 8

1 poundVenison; ground

1/2 poundGround beef

1 cupOnion; chopped

1 cupBell pepper; chopped

1 tblspoonsGarlic; minced

15 ouncesRicotta cheese

Tony's; to taste

2 Bay Leaves

1 teaspoonBasil

1 teaspoonThyme

1/2 teaspoonOregano

1 can (15 oz)Tomato sauce

1 canItalian tomatoes; (basil, oregano seasoned)

1/2 cupSour cream

1 packageProvolone cheese slices

1 packageSwiss chees slices

1/2 cupParmesan cheese

1 packageOven ready lasagna noodles

1 cupMozzarella cheese; shredded

Venison Lasagna Preparation

Brown venison and beef for about 5 minutes. Add onion, bell pepper, and garlic. Saute for another 5 minutes. Add seasonings: Tony's, bay leaves, basil, thyme, oregano, tomato sauce, Italian tomatoes. Simmer for 30 minutes.

Mix 15 oz. ricotta cheese with 1/2 cup sour cream. Set aside.

Layer in pan:

1/3 of meat mixture

6 slices provolone cheese

1/4 cup shredded parmesan cheese

Oven Ready Lasagna noodles

1/2 of ricotta cheese mixture

1/3 of meat mixture

6 slices provolone cheese

1/4 cup shredded parmesan cheese

Oven Ready Lasagna noodles

1/2 of ricotta cheese mixture

Remaining 1/3 meat mixture

3 slices swiss, 3 slices provolone (or whatever combination is left)

1 cup shredded mozzerella cheese

Cover with foil. Bake at 350 for 50-60 minutes removing foil during last 10 minutes of baking. You can prepare ahead and freeze, just bake for about 1 hour and 30 minutes instead.