• 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 sauté with pepper, onion, celery and garlic over medium heat for 10 - 15 minutes.
  2. Add tomato sauce and let simmer for 20 minutes.
  3. Boil lasagna noodles.
  4. Preheat oven to 350 degrees. Lightly oil a 13x9 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.