Venison Lasagna

A man’s lasagna with plenty of meat.


-1-1/2 pound Ground Meat (venison, beef, etc.)

-1 pound Hot Breakfast Sausage

-2 cloves Garlic, Minced

-2 cans (14.5 Ounce) Whole Tomatoes

-2 cans (6 Ounce) Tomato Paste

-2 Tablespoons Dried Parsley

-2 Tablespoons Dried Basil

-1 teaspoon Salt

-3 cups Lowfat Cottage Cheese

-2 whole Beaten Eggs

-1/2 cup Grated (not Shredded) Parmesan Cheese

-2 Tablespoons Dried Parsley

-1 teaspoon Salt

-1 pound Sliced Mozzarella Cheese

-1 package (10 Ounce) Lasagna Noodles

*add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water


1. Bring a large pot of water to a boil.

2. Meanwhile, in a large skillet or saucepan, combine ground venison, sausage, and garlic.

3. Cook over medium-high heat until browned. Drain any fat (probably very little if it’s venison).

4. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

5. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.

6. Cook lasagna until “al dente” (not overly cooked).

To assemble:

Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

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