Venison Lasagne Or Beef Recipe

Name: Venison Lasagne Or Beef
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 1 pound lasagne noodles; 1 pound ground venison; 1 medium onion; 2 cloves garlic; 28 ounces crushed tomatoes; 15 ounces tomato sauce; 6 ounces tomato paste; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 tablespoon fennel seeds; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 large eggs; 15 ounces cottage cheese; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1 cup shredded mozzarella cheese

Prepare for a flavor explosion! This incredible lasagne recipe is a game-changer, whether you're using ground venison or beef. Our secret weapon? Fennel! It elevates the rich tomato sauce to unbelievable levels. The sauce magically transforms even the most discerning venison-skeptic into a devoted fan. This recipe is incredibly versatile: easily add a package of spinach for extra nutrients and vibrant color. Get ready to impress your family and friends with this show-stopping dish!

Prep Time 20 mins

Cook Time 60 mins

Calories 411.3 kcal

Protein 67g

Rating 4.6 (7 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Venison Lasagne Or Beef

1 pound lasagne noodles
1 pound ground venison
1 medium onion
2 cloves garlic
28 ounces crushed tomatoes
15 ounces tomato sauce
6 ounces tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
15 ounces cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 cup shredded mozzarella cheese

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Venison Lasagne Or Beef? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Venison Lasagne Or Beef

Preheat oven to 375°F (190°C).
Cook 1 pound of lasagne noodles according to package directions. Drain and set aside.
Prepare the meat sauce: In a large skillet or Dutch oven, brown 1 pound of ground venison (or beef) over medium-high heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until the meat is browned and the onion is tender (about 8-10 minutes).
Drain off any excess grease.
Stir in 28 ounces (one 28 ounce can) crushed tomatoes, 15 ounces (one 15 ounce can) tomato sauce, 6 ounces (one 6 ounce can) tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon fennel seeds (this is NOT optional!).
Bring to a simmer, reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
Prepare the cheese filling: In a medium bowl, whisk together 2 large eggs, 15 ounces (one 15 ounce container) cottage cheese, 1/4 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley.
Layer half the lasagne noodles in a lightly greased 9x13 inch baking dish.
Spread half of the meat sauce over the noodles, followed by half of the cheese filling.
Repeat layers with remaining noodles, meat sauce, and cheese filling.
Sprinkle the top with the remaining 1/4 cup Parmesan cheese and 1 cup shredded mozzarella cheese (optional).
Bake for 30-35 minutes, or until bubbly and heated through.
Let stand for 10 minutes before serving.