Venison Lasagne (Substitue with Pork Sausage or Ground Beef, Low-Carb Option Available)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 360.2
- Total Fat: 18.1 g
- Cholesterol: 158.9 mg
- Sodium: 630.3 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 1.6 g
- Protein: 33.9 g
View full nutritional breakdown of Venison Lasagne (Substitue with Pork Sausage or Ground Beef, Low-Carb Option Available) calories by ingredient
Introduction
I've been making lasagne with pork sausage and ground beef for years, but now that my husband hunts and I've tried it with venison, I'll never go back. I've been making lasagne with pork sausage and ground beef for years, but now that my husband hunts and I've tried it with venison, I'll never go back.Number of Servings: 12
Ingredients
-
• 1 lb. Venison Sausage (Substitute with Mild Pork Sausage)
• 1 lb. Ground Venison (Substitute with Ground Beef)
• 2 - 15oz containers of Ricotta Cheese
• 1 - 24oz Jar of your Favorite Pasta Sauce
• 8 Barilla No-Boil Lasagne Noodles (I have used "regular" lasagne noodles without boiling and it still turns out great)
• 3 Eggs
• 1 - 8oz package of Shredded Mozzarella
• 1- 12 Slice package of Kraft Smoked Provolone
Tips
*LOW CARB OPTION - When I was heavy into Atkins I used to make this exact recipe, omitting the noodles. Reduce bake time to 30 minutes uncovered.
For those with non-Atkins family members, make recipe as directed for your family, but reserve a little for yourself and assemble in a small casserole dish without noodles.
Directions
Using a large skillet, cook your Venison Sausage and Ground Venison, blending and cooking them together until brown. Drain out excess fat.
In a large bowl, mix Ricotta, Mozzarella, and Eggs until well blended and smooth. Add in Spinach and mix thoroughly.
In a 9x13 glass, ungreased, baking dish, spoon out just enough sauce to make a thin layer on the bottom of the pan. I use a silicon marinade brush to evenly coat the bottom of the pan with the sauce.
Layer 4 noodles lengthwise across bottom of the pan. The noodles will overlap, which is ok. The edges will seem to have no noodles, but they will spread as they cook. Layer half of the Venison mixture over noodles. Layer half of the Ricotta mixture over the Venison. Top with Half the Jar of Sauce. Repeat layers of Noodles, Venison, Ricotta and Sauce using all remaining ingredients. Top with overlapping slices of Provolone.
Bake at 375° for 30 minutes covered loosely with foil. Remove foil after 30 minutes and continue baking uncovered for an additional 30 minutes or until cheese is golden brown. Let stand 10-15 minutes to firm up.
Serving Size: Makes 12-6 1/2 oz or 8 10 1/2 oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOXYWONDER.
In a large bowl, mix Ricotta, Mozzarella, and Eggs until well blended and smooth. Add in Spinach and mix thoroughly.
In a 9x13 glass, ungreased, baking dish, spoon out just enough sauce to make a thin layer on the bottom of the pan. I use a silicon marinade brush to evenly coat the bottom of the pan with the sauce.
Layer 4 noodles lengthwise across bottom of the pan. The noodles will overlap, which is ok. The edges will seem to have no noodles, but they will spread as they cook. Layer half of the Venison mixture over noodles. Layer half of the Ricotta mixture over the Venison. Top with Half the Jar of Sauce. Repeat layers of Noodles, Venison, Ricotta and Sauce using all remaining ingredients. Top with overlapping slices of Provolone.
Bake at 375° for 30 minutes covered loosely with foil. Remove foil after 30 minutes and continue baking uncovered for an additional 30 minutes or until cheese is golden brown. Let stand 10-15 minutes to firm up.
Serving Size: Makes 12-6 1/2 oz or 8 10 1/2 oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOXYWONDER.