This is the best venison lasagna full of tomatoes, noodles, cheese, and plenty of seasoning you’ll never notice it’s deer meat. Feel free to use any ground wild game including elk, deer, antelope, or even bear in this recipe!
Homemade lasagna is a favorite around here. While we all love venison bolognese or the occasional stuffed shell. If we are craving some American-Italian, tomatoey goodness this venison recipe for lasagna always hits the menu.
The best part about this lasagna is it has the perfect amount of sauce, cheese, and noodles without being too much of one or the other. The sauce is delicious and meaty, full of plenty of flavor without being too overwhelming. And it’s all stacked together to make the best venison lasagna you’ve ever tried.
This is perfect for a family dinner or even when you have company. In fact, even if your guests think they don’t like deer meat, they’ll love this recipe and won’t be able to tell the difference.
Is Ground Venison Good in Lasagna?
Absolutely. Just put a little bit of red wine vinegar to balance out the flavor and you, nor your guests, will even notice the difference between venison and ground beef.
We actually prefer using ground deer instead of ground beef!
This is also a great place to use any venison Italian sausage you might have on hand. Just use it in place of the ground venison, pound for pound, and follow the recipe exactly. You’ll be in for a really tasty, flavorful treat.
Venison Lasagna Recipe Ingredients
- Ground Venison – deer, elk, antelope, or really any ground wild game will work well here.
- Olive Oil
- Red Wine Vinegar – what makes this lasagna so special.
- Dried Seasonings – oregano, parsley, garlic salt, black pepper.
- Sugar – just a touch to bring down the acidity of the tomatoes.
- Broth – venison broth if you have it, beef if you don’t.
- Tomato Paste
- Cheeses – mozzarella, parmesan, and cottage cheese are all used here.
- Lasagna Noodles – cooked to al dente.
How to Make Venison Lasagna
Venison lasagna is really simple to make. You can find exact measurements and condensed instructions in the recipe card below.
Make the Lasagna Meat Sauce
The star of the show is tomato sauce. It’s pretty straightforward, but time is your best friend here. You’ve got to let it simmer in order to get a flavorful sauce.
Begin by heating olive oil in a large skillet over medium heat. Place the ground venison in the skillet with red wine vinegar and brown venison.
Next, add the chopped onion and minced garlic to browned meat and sauté until the onion is translucent and the garlic is fragrant.
Then add the dried oregano, dried parsley, garlic powder, and black pepper to the ground meat. Stir to combine.
Pour in venison or beef broth, then spoon in the tomato paste. Stir to combine.
Lastly, add in the granulated sugar.
Cover the skillet and simmer, over medium-low heat, for one hour to one and a half hours. Stir frequently to prevent scorching.
Assemble the Venison Lasagna
After the sauce has been cooked, it’s time to assemble the lasagna. Begin by preparing a 9X13″ baking dish by the bottom of the dish with cooking spray.
Boil the lasagna noodles in a large pot, according to package instructions until al dente.
Next, combine a tub of cottage cheese with an egg and set it to the side.
I always start my lasagna with a layer of pasta. Place a layer of 4 lasagna noodles in the bottom of the prepared, glass baking dish.
Next, you’ll add the first layer of sauce. Top with 1/3 of the sauce mixture.
Then, you’ll put the cheese on top. Top with 1/3 of the cottage cheese and egg mixture. Next, top with 5 slices of mozzarella cheese.
Top the first layer with another layer of 4 pasta sheets and follow the same pattern as before until you have three layers.
Top the last layer with 6 slices of mozzarella cheese and a large amount of parmesan cheese.
Bake lasagna in a preheated oven at 425°F for 20 minutes, covered with aluminum foil. Uncover the dish and bake for an additional 10 minutes.
Allow dish to set up out for 15 minutes before serving for best results.
Storing & Freezing Deer Meat Lasagna
This recipe can be made in advance, baked, and refrigerated for up to 3 days. To reheat leftover lasagna, cover and heat in a 425°F oven for 25 minutes or until heated through, uncovering for the last 5 minutes of cooking time.
This is also a great recipe to prepare and freeze for later. Whether you decide to double the batch or just make it in preparation for a freezer meal to use later. Bake everything as described, cool, and freeze for up to 6 months in an airtight container.
To reheat frozen venison lasagna, simply preheat an oven to 375°F and bake for 30 to 45 minutes, covered, or until heated through, uncovering the last 10 minutes.
This is the best venison lasagna you'll ever taste. Full of flavor, easy recipe, and sure to become a family favorite.
- 1 lb Ground Venison
- 2 Tbsp Olive Oil
- 1 Tbsp Red Wine Vinegar
- 1 Medium Onion (chopped)
- 2 Garlic Cloves (minced)
- 1/2 Tbsp Dried Oregano
- 1/2 Tbsp Dried Parsley
- 1/2 Tbsp Black Pepper
- 2 tsp Garlic Salt
- 2 Cups Broth (venison or beef)
- 15 Oz Tomato Paste
- 1 Tbsp Sugar
- 1 Box Lasagna Noodles (cooked to al dente)
- 1 1/2 Lbs Mozzarella Cheese (sliced)
- 1/2 Cup Parmesan Cheese
- 1 Lg Container Cottage Cheese
- 1 Egg
- Heat olive oil in a large skillet over medium heat. Add ground venison and red wine vinegar. Brown.
- Add diced onion and minced garlic to browned meat. Cook until garlic is fragrant and onion is translucent.
- Add oregano, dried parsley, pepper, and garlic salt. Stir to combine.
- Pour in broth, then carefully spoon in tomato paste. Stir to combine. Add sugar to the sauce.
- Cook sauce, covered, over medium-low heat for one to one and a half hours, stirring frequently to prevent scorching.
- Meanwhile, combine cottage cheese with egg and set to the side. Cook lasagna noodles to al dente and preheat the oven to 425°F.
- Prepare a 9X13" baking dish by spraying the bottom of the dish with cooking spray.
- Layer four prepared lasagna noodles onto the bottom of the prepared dish. Top with 1/3rd of the meat mixture. Top that with 1/3rd of the cottage cheese mixture and slices of mozzarella.
- Top the first layer with another layer of pasta sheets. Layer meat, then cheese. Do this a third time.
- Top the entire lasagna with a layer of mozzarella cheese and parmesan cheese.
- Bake, covered with aluminum foil, in a 425°F oven for 20 minutes.
- Uncover and bake for an additional 10 minutes.
- Allow dish to sit for 10 minutes before slicing for the best results.
Any ground game, or even ground beef, can be used in this recipe including deer, elk, and antelope.
Amount Per Serving: Calories: 532Total Fat: 31gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 156mgSodium: 1263mgCarbohydrates: 21gFiber: 3gSugar: 11gProtein: 43g