Venison Crock Pot Lasagna
There was an unfortunate event in my household recently. We went out to the garage, and we were going to grab something out of our freezer, and all of our elk meat was mush…and was sitting in about four inches of blood. Unfortunately, we lost all of the meat from Jason’s first elk. That was not easy to face. But, we still had another freezer full of venison from the previous year, so we weren’t completely out of meat–it just sucks that we now have no elk. But, to make everything better, I am going to make this–and you should try it, too!
VENISON CROCK POT LASAGNA RECIPE (via outdoorchannel.com)
- 1 lb ground venison
- 1 lb sweet Italian sausage, optional
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups homemade tomato sauce
- 1/2 cup water
- 1 tsp kosher salt
- 1 tsp oregano
- 1 tsp homemade Italian dressing
- 1 tsp basil
- 12 lasagna noodles, cooked al dente’
- 2 cups ricotta cheese
- 2 beaten eggs
- 1 lb mozzarella cheese, sliced
- 1 lb parmesan cheese, grated
In a skillet, cook venison and sausage with the onion until no longer pink. Add garlic and drain. Stir in tomato sauce, water, salt, oregano, Italian seasoning and basil. Simmer for at least 30 minutes.
Spread 1/4 of the meat sauce mixture on the bottom of a ungreased 5-qt. crock pot. Arrange a third of the noodles over sauce, then 1/3 of the parmesan cheese, and then 1/3 of the mozzarella. Repeat – ending with the mozzarella cheese on top.
Cover and cook on low for 4 hours. Serve with a fresh salad and garlic bread.
(Recipe via outdoorchannel.com; Feature photo via bettycrocker.com)