Venison Lasagna

I made the Bolognese sauce already and I’m looking for another way to use it, so there will be lasagna!

I have my chilled Venison bolognese, ricotta seasoned well with: salt, pepper, oregano, nutmeg, and cayenne pepper– if you’d like some heat, and shredded mozzarella or ‘Italian blend’ cheese.

Meanwhile, boil the lasagna noodles and decide what dish(s) you will use.

Then start building. I started with sauce, noodles, ricotta, mozzarella, then start over.

I used one glass dish and three small aluminum dishes to share!

Then bake at 375 for about 20-30 minutes until bubbly.

Cut and serve. You can garnish with fresh parsley or shaved Parmesan.

It was better than I thought it would be! Not gamey at all probably due to the cheese.


Here I used:

venison bolognese

Large tub of ricotta

2 cups grated mozzarella

1 box of lasagna noodles (cooked)

Parsley and grated parmigiana for garnish

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