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serving of lasagna on a plate with a bread stick

I know what you may be thinking, but lasagna with venison and sausage is actually amazingly delicious. Trust me. Just try this easy recipe (it uses uncooked noodles!), and you’ll see. This simple venison and sausage lasagna keeps its wonderful Italian flavors, but adds a little southern flare.

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My husband and his Daddy are hunters, so our freezer gets stocked every Fall. I go through the fry meat and tenderloin pretty quick, and get left with all the ground venison for the majority of the following year. Personally, I’m not the biggest fan of ground deer meat. At least not on its own.

I’ve found that pairing the venison with sausage makes it so much better. I actually do this in several recipes. We butcher our own pigs, so sausage is another item I always have on hand.

Another thing about this recipe that makes it such a breeze, is the fact it uses uncooked lasagna noodles. Like, straight from the box. How awesome is that?

And they actually cook decently, not all hard and too dense. If you use a thin and more runny sauce, great. But if not, and you prefer the thick and chunky stuff, then just add ½ a cup of water around the edges of the pan right before baking. Boom.

Now, typically, I like my lasagna with ricotta cheese. But my kids aren’t fans. So, I use cottage cheese. And it works just dandy. I like to use the whole stuff, but you can use fat free or 2% and it’ll taste the same.

The best side to this lasagna is obviously breadsticks… And I have a recipe for those that you just might love: Garlic Breadsticks – Easy for the Beginner Baker

Ok, ok, that’s enough gabbin’. Here is the recipe you’ve been waiting for. Oh, and if you try it out, I’d love to see it. Be sure to tag me on Instagram and let me know how you liked it!

(Below the recipe I’ve linked the kitchen items I used in the video, if you’re interested)

Lasagna

mistydawnfarm

A simple lasagna made with ground venison and sausage, cottage cheese, and noddles straight from the box.

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Prep Time 20

Cook Time 1

Servings 10

Ingredients

1 lb ground venison browned
½ lb ground sausage browned
1 tsp minced garlic
48 oz spaghetti sauce (whatever's your favorite)
3 cups mozzarella cheese shredded
15 oz cottage cheese
2 large eggs
¾ cup Parmesan cheese
2 tsp dried parsley or 4 tbs fresh
¼ tsp salt
¼ tsp pepper
12 lasagna noodles

Instructions

Preheat oven to 350°
In a large skillet over medium heat, brown the venison and sausage together.
Add minced garlic and spaghetti sauce and simmer for 5 minutes.
In a large bowl, mix together 2 cups mozzarella cheese, cottage cheese, eggs, ½ cup Parmesan cheese, dried parsley, salt and black pepper. Mix well.
To assemble, grease a 9×13 baking pan.
Spread ¾ cup of sauce on the bottom of the baking pan.
Cover with 3 uncooked lasagna noodles.
Top with ⅓ of the cheese mixture. and then ¼ of the sauce.
Repeat layers (noodles, cheese, sauce, noodles, cheese, sauce).
Top with noodles, remaining sauce, and remaining 1 cup of mozzarella and Parmesan cheese.
If your sauce is a thicker sauce, add ½ cup water to the edges of the pan. If it's a thin sauce, your noodles won't need the extra water.
Cover with foil and bake for 50 minutes.
Uncover and bake an additional 10 minutes.
Let the lasagna stand for about 10 minutes before serving.