Best Venison Lasagne
- 10 lasagna noodles, cooked (or more or less, depending on how much pasta you like)
- 1lb ground venison
- 1cup chopped onion
- 2garlic cloves, minced
- 1(8 ounce) can crushed tomatoes
- 1(8 ounce) can tomato sauce
- 1(6 ounce) can tomato paste
- 2teaspoons dried basil
- 1teaspoon dried oregano
- 1teaspoon fennel
- 1⁄2teaspoon salt
- 1⁄2teaspoon pepper
- 1egg, beaten
- 2cups cottage cheese (or ricotta)
- 1⁄2cup grated parmesan cheese, divided
- 1tablespoon parsley
- 8ounces mozzarella cheese, sliced (or shredded)
- Cook lasagne noodles according to package directions. Drain and set aside.
- For meat sauce: In a large saucepan or skillet, scramble-fry meat, onion, and garlic until meat is brown and onion is tender. Drain fat (if you’re using venison, there likely won’t be any).
- Stir in crushed tomatoes, tomato sauce and paste and seasonings. Bring to a boil.
- Cover and simmer for 15 minutes, stirring occasionally.
- For Cheese Filling: Combine egg, cottage cheese, 1/4 cup Parmesan cheese, and parsley.
- Layer half lasagne noodles in a lightly greased 9×13 pan. Spread with half the meat sauce and then half the cheese filling. Repeat layers.
- Sprinkle remaining Parmesan cheese on top and additional grated mozzarella, if desired.
- Bake at 375F for 30-35 minutes and let stand 10 minutes before serving.
