If you still have venison in your freezer from hunting season, this venison & spinach lasagna recipe is a great way to use up your meat in the freezer.
How to make venison & spinach lasagna:
- 1 pound of ground venison or substitute (ground beef or turkey)
- Oven ready lasagna noodles
- 15 oz can of tomato sauce
- 24 oz can of pasta sauce
- 1 tsp minced garlic
- 1 large yellow onion
- 2 cups of spinach
- 30 oz ricotta cheese
- Mozzarella and Parmesan cheese
- 1 large egg
- 1/2 tsp of Italian seasoning
1. Preheat the oven to 375 degrees and grease a 9×13 baking pan with non-stick cooking spray.
2. Chop the onion and sauté with garlic until softened.
3. Add a pound of ground meat, breaking apart while cooking.
4. Once the meat is fully cooked, mix in the tomato sauce and pasta sauce and let simmer.
5. In a separate bowl, mix the egg and ricotta.
6. Add a thin layer of meat sauce to the bottom of the baking pan, followed by a layer of lasagna noodles, a layer of ricotta mix, a handful of spinach and a layer of mozzarella.
7. Repeat step 6 until the mix and meat sauce is gone, then top it off with parmesan cheese.
8. Bake for 40-45 minutes or until the cheese is lightly browned, slice and enjoy with some homemade bread.
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Venison Meatloaf Recipe: Just like ground beef, venison is extremely versatile. I like making homemade recipes because sometimes my kids will complain if they know it’s venison, You can also easily substitute ground beef in this recipe as well if you prefer.
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