This lasagna recipe is “oh so easy” and delicious! Remember, if you can make it with beef, you can make it with venison. This recipe will prove to you that venison can taste just as good, if not even better than beef!! And, you already know that it is much better for your health. Plus, you truly did provide for this meal. What’s better than that!! So, hunt it, cook it, and enjoy it!!
2 lb ground venison
1/2 cup Italian dressing
1 tsp fennel seed
1 T sugar
Combine all ingredients and brown meat in skillet or large sauce pan. Do not drain. Any left over liquid from the Italian dressing will add flavor to the sauce.
Browned ground venison from above
2 – 24 oz cans traditional pasta sauce (I prefer Hunts, but you can use your favorite brand)
2 tsp Italian seasoning (I use Olive Garden, but again, feel free to use your preferred brand)
1 tsp basil leaves
1 tsp fennel seed
2 T sugar
Combine all ingredients, stirring until well mixed. Bring to boil over medium heat, then reduce to simmer. Cook covered for 30 minutes, stirring occasionally. Remove from heat.
8 cups mozzarella cheese
9 oz box of oven ready lasagna (may substitute with traditional lasagna)
Spread 1 cup sauce evenly over bottom of 9 x 13 baking dish. Place 3 oven ready lasagna noodles over sauce (noodles will expand to fill pan). Top noodles with 1 cup of sauce. Spread evenly. Top with mozzarella cheese; use enough to completely cover the layer. Continue repeating this process, starting with noodles again, until all ingredients are used. Top layer should end up with more sauce and cheese than previous layers.
Cover lasagna with foil. (Tip: Spray foil with nonstick cooking spray to prevent cheese from sticking to it). Place in preheated 375 degree oven. Bake for 25 minutes. Remove foil. Continue baking until cheese is browned on top. (Tip: Place under broiler for faster browning).
Allow lasagna to sit for 15 minutes before serving.