Crock Pot Venison Lasagna

This easy and delicious venison lasagna will taste like you spent the entire day making it!


The Meat Sauce (6 cups)
-1 lb. ground venison
-1 small onion
-1 Tbsp. Garlic Salt or 4 minced cloves
-1 28 oz. can diced tomatoes and juice
-1 28 oz. can tomato sauce
-1 6 oz. can tomato paste
-1 Tbsp. Oregano
-1 Tbsp. Basil
-1 Tbsp. sugar

The Lasagna
-12 uncooked lasagna noodles
-3 cups shredded mozzarella cheese
-1 cup shredded Parmesan cheese
-2 ½ cups cottage cheese
-1 large egg, beaten
-3 Tbsp. half n half
-1/4 tsp salt


1.Start by browning ground venison in a large pan. Add in the chopped onion and garlic half way though browning process.
2. Once browned, transfer meat over to a large sauce pan and add in the diced tomatoes and juice, tomato sauce, tomato paste, oregano, basil, and sugar. Mix and simmer for 10 minutes. Set aside.
3. In a bowl, combine the cottage cheese, beaten egg, half-n-half, and salt.
4. In a crock pot, start with a layer of meat sauce, then a layer of uncooked lasagna noodles (break to fit shape of crock pot), then the cottage cheese mixture, followed by the shredded cheeses. Repeat layers until you have used all the ingredients (usually 2 or 3 layers). Be sure the noodles are always touching a layer of sauce so they can absorb the moisture while cooking in the crock pot.
5. Place the lid on the crock pot and cook on high for 2-3 hours or on low 6-8 hours.

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