Feeding The Farmer
Venison Sausage Lasagna

Hunting season is right around the corner, and this venison lasagna is one of our favorite fall dinners! 

Venison Sausage Lasagna

Serves: 10–12
Prep Time: 30 minutes
Bake Time: 45–50 minutes

Ingredients

• 1½ lbs. venison Italian sausage

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 2 (24 oz.) jars marinara or pasta sauce

• 12 lasagna noodles

• 15 oz. ricotta cheese

• 16 oz. cottage cheese

• 1 large egg

• ½ cup freshly grated Parmesan cheese, plus additional for topping

• 1 tsp. Italian seasoning

• ½ tsp. garlic powder

• Salt and freshly ground black pepper, to taste

• 3–4 cups shredded mozzarella cheese

• Fresh parsley or basil for garnish, optional

Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook the lasagna noodles until just shy of al dente. Drain and set aside.

2. In a large skillet over medium heat, brown the venison sausage with the diced onion, breaking the sausage into crumbles as it cooks. If your venison sausage is particularly lean, add a drizzle of olive oil to the pan. Add the garlic and cook for another minute.

3. Stir the marinara sauce into the sausage mixture and allow it to simmer for 5–10 minutes.

4. Meanwhile, combine the ricotta, cottage cheese, egg, Parmesan, Italian seasoning, and garlic powder in a medium bowl. Season with salt and pepper to taste.

5. Spread a thin layer of the meat sauce over the bottom of a greased 9×13-inch baking dish.

6. Add a layer of lasagna noodles, followed by the ricotta and cottage cheese mixture, meat sauce, and shredded mozzarella. Repeat the layers until all of the ingredients are used, finishing with meat sauce and a generous layer of mozzarella. Sprinkle additional Parmesan over the top.

7. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is melted and bubbling and the edges are beginning to brown.

8. Remove from the oven and allow the lasagna to rest for 15–20 minutes before slicing. Garnish with fresh parsley or basil, if desired.