Hearty Meal: Venison Lasagna

Have ground meat sitting in your freezer, unused and waiting for a good meal? With a few ingredients, you can make this hearty meal that the whole family will enjoy! Add some garlic bread and a side salad, and it’s a perfect evening meal or Sunday supper.

Ingredients

• 9 lasagna noodles
• 1 1/4 pounds bulk Italian sausage
• 3/4 pound ground venison or elk
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
• 2 cans (6 ounces each) tomato paste
• 2/3 cup water
• 2 to 3 tablespoons sugar
• 3 tablespoons plus 1/4 cup minced fresh parsley, divided
• 2 teaspoons dried basil
• 3/4 teaspoon fennel seed
• 3/4 teaspoon salt, divided
• 1/4 teaspoon coarsely ground pepper
• 1 large egg, lightly beaten
• 1 carton (15 ounces) ricotta cheese
• 4 cups shredded part-skim mozzarella cheese
• 3/4 cup grated Parmesan cheese

Directions

1. Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook ground venison or elk, sausage, and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
2. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
3. In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.
4. Preheat oven to 375°. Spread 2 cups of venison meat sauce into an ungreased 13×9-inch baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full to the top).
5. Bake covered for 25 minutes. Then bake uncovered for 25 minutes longer or until bubbly. Let stand 15 minutes before serving.