Best 3 Venison Lasagne Or Beef Recipes
**Venison lasagna** is a hearty and delicious dish that is perfect for a special occasion or a winter meal. Whether you use venison or beef as the main ingredient, you'll be sure to enjoy this classic Italian dish. This article provides two recipes for venison lasagna: one with traditional lasagna noodles and one with zucchini noodles. Both recipes are easy to follow and result in a delicious and satisfying meal. The traditional lasagna recipe features layers of venison, ricotta cheese, mozzarella cheese, and tomato sauce, while the zucchini noodle recipe is a healthier alternative that is just as flavorful. Additionally, you'll find a recipe for a simple side salad to accompany your lasagna.
Check out the recipes below so you can choose the best recipe for yourself!
VENISON LASAGNA
This is a riff off my mother's lasagna, and of course, everyone's mother makes the best lasagna, right? This one is supremely meaty, supremely cheesy. There's something like 3 pounds of meat and 2 pounds of cheese in this bad boy. But it makes 8 to 10 servings, so don't worry about it. This lasagna, like most, reheats well, too.
Provided by Hank Shaw
Categories Main Course
Time 2h30m
Number Of Ingredients 20
Steps:
- Make the sauce. Brown the meat in a large, heavy pot like a Dutch oven. Take your time and do this in batches. It could take as long as 20 minutes. Put all the browned meat back in the pot and then add the chopped onions and cook for another 4 to 8 minutes, then add the garlic and cook for another 2 to 3 minutes. Add seasonings - fennel seeds and pollen if using, oregano, basil, maybe a little cayenne if you want - and mix well.
- Mix the wine and tomato paste and pour in the pot. Bring to a boil over high heat, stirring often. Add the tomato sauce and can of crushed tomatoes and mix again. Bring to a simmer and taste it: If it's too acidic, add the sugar. Cook slowly for 1 to 2 hours. This can be done as much as two days ahead of time.
- Prepare the lasagna. Soak the lasagna noodles in hot water for 15 to 20 minutes. Preheat the oven to 350°F.
- Meanwhile, mix the parsley with the ricotta cheese in a bowl. Grate the pecorino or parmesan and shred the mozzarella. Grate 1/2 a nutmeg into the ricotta. If you can't find whole nutmegs, use 1 teaspoon.
- To assemble, spread a good amount of the meat sauce on the bottom of a standard 9-inch by 13-inch casserole pan. Remove the lasagna noodles and lay on the meat sauce. Spread half the ricotta cheese mixture on the noodles, then half the mozzarella cheese, then 1/2 the pecorino.
- Add another layer of meat sauce - you will have one final layer after this - then the rest of the noodles. Add the remaining ricotta and mozzarella, plus 1/2 of the remaining pecorino. Spread the remaining meat sauce on this, then sprinkle with the last bit of pecorino.
- To cook, cover the lasagna with foil. You might want to spray the underside first with non-stick spray so the cheese doesn't stick to it. Bake covered for 25 minutes. Carefully take off the foil and bake for another 25 minutes. Let the lasagna rest for 10 to 15 minutes before serving with a strong red wine.
Nutrition Facts : Calories 892 kcal, Carbohydrate 51 g, Protein 65 g, Fat 45 g, SaturatedFat 23 g, Cholesterol 218 mg, Sodium 981 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
SPINACH VENISON LASAGNA
"I often use elk for this. You can also make it using ground beef," says Jo Mitchell from Mountain View, Wyoming.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, saute onion in butter until tender. Stir in tomato sauce, water, barbecue sauce, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat. Cover; simmer for 30 minutes., Meanwhile, in a saucepan, saute mushrooms and onion in butter until tender. Stir in flour. Gradually whisk in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened., Discard bay leaf. Spread 1/2 cup tomato sauce into a greased 13-in. x 9-in. baking dish; top with 4 noodles. Layer with 1 cup spinach, 1/2 cup cottage cheese, half of white sauce, 1 cup mozzarella cheese, half of venison and 1/2 cup cheddar cheese. Repeat layers once. Top with remaining noodles, tomato sauce and mozzarella cheese., Cover; bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer. Let stand 10 minutes.
Nutrition Facts :
VENISON LASAGNE (OR BEEF)
Without meaning to brag, this is the best lasagne recipe I've ever tasted. It's perfect if you're trying to figure out what to do with ground venison because the tomato sauce does an incredible job of removing/masking the wild taste, but of course you can use ground beef as well. Even "Oh, I don't eat deer meat" people will love this -- just don't tell them until afterwards! My recipe book says the fennel is optional, but that's your KILLER SECRET INGREDIENT! It's not optional in my opinion!! You could also add a package of frozen spinach (thawed and drained) as well.
Provided by Swan Valley Tammi
Categories One Dish Meal
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- 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 -- that's my little plug for venison!).
- 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 9x13 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.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your lasagna will taste. Use fresh, organic vegetables, high-quality ground venison (or beef if unavailable), and a flavorful cheese blend.
- Brown the meat well: Browning the meat adds flavor and helps to remove excess fat. Don't overcrowd the pan when browning the meat, or it will steam instead of brown.
- Use a variety of vegetables: A variety of vegetables adds flavor, color, and nutrients to your lasagna. Try using a combination of onions, carrots, celery, spinach, mushrooms, and zucchini.
- Make sure the sauce is flavorful: The sauce is one of the most important parts of lasagna. Use a flavorful tomato sauce, or make your own by simmering tomatoes, onions, garlic, and herbs.
- Layer the lasagna properly: When assembling the lasagna, start with a layer of sauce on the bottom of the pan. Then, add a layer of noodles, followed by a layer of meat, vegetables, and cheese. Repeat these layers until you have used up all of the ingredients.
- Bake the lasagna until it is bubbly and golden brown: Bake the lasagna in a preheated oven until it is bubbly and golden brown on top. This usually takes about 30-40 minutes.
- Let the lasagna rest before serving: Once the lasagna is baked, let it rest for 10-15 minutes before serving. This will allow the flavors to meld and the lasagna to set.
Conclusion:
Venison lasagna is a delicious and hearty dish that is perfect for a special occasion. With its rich flavor and beautiful presentation, this lasagna is sure to impress your guests. Whether you use venison or beef, follow these tips to make the best lasagna possible.
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