Venison Lasagna

One of our Favorite Deer Meat Recipes!

To make venison lasagna:

12 cooked Lasagna noodles
2 lbs. ground venison
1 small onion, chopped
2 jars of spaghetti sauce
2 cups of shredded Colby and Monterey Jack cheese
2 cups of shredded mozzarella and provolone cheese
1 package of cream cheese
1/4 lb. provolone cheese slices

Brown venison and onion. Add spaghetti sauce and slightly simmer.

Add a base layer of the venison meat sauce in a 9 x 13 baking dish and then layer as follows:

4 cooked Lasagna noodles
Meat sauce
1/3 of cream cheese (cut in small chunks and spread randomly over the meat sauce)
1/3 of the provolone cheese slices (torn into small pieces and again randomly put over meat sauce layer)
1/3 of Colby/Monterey Jack Mixture
1/3 of Mozzarella/Provolone mixture

Repeat 2 more times. Cover baking dish with aluminum foil.

Bake at 375° for 35 minutes, then remove the foil from the lasagna and bake for 15 minutes longer.

Let stand about 20 to 25 minutes before serving.

***If you can not find these exact blends of cheeses,other blends will work for the lasagna, such as mozzarella and parmesan, or any other Italian blend.

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