Wild Italian Venison Lasagna


  • 1 Lb. Ground Venison
  • 1/2 Large Green Pepper – Chopped Finely
  • 1 Med. Onion – Chopped Finely
  • 2 Celery stalks – Chopped Finely
  • 1 Tbsp. Minced Garlic
  • 1 Can 28 oz. Tomato Sauce
  • 1 16 oz. Ricotta Cheese
  • 1 4 cup bag Shredded Mozzarella Cheese
  • 9 Lasagna Noodles


  1. Lightly oil sauce pan and crumble Venison into pan and saut̩ with pepper, onion, celery and garlic over medium heat for 10 Р15 minutes.
  2. Add tomato sauce and let simmer for 20 minutes.
  3. Boil lasagna noodles.
  4. Preheat oven to 350 degrees. Lightly oil a 13×9 inch pan.
  5. Start with a light layer of sauce (this will keep the lasagna from sticking). Place 3 noodles on top of sauce, then spread 1/3 of the remaining sauce over noodles evenly. Dot 1/2 of the ricotta cheese and sprinkle with 1/3 of the mozzarella cheese.
  6. Repeat for next layer (noodles, sauce, and cheese). Then add the last 3 noodles, spread remaining sauce evenly over noodles and top with remaining mozzarella cheese.

Bake at 350 degrees for 30-40 minutes (or until cheese is melted and golden). Serve with a tossed salad and fresh loaf of Italian bread.

Venison and Veggies Adding Ricotta Cheese In the Oven Finished Venison Lasagna

This recipe contributed by forum member BruceBruce1959. To add a recipe of your own please visit our hunting recipes forum.