Amanda’s Venison Lasagna

Amanda's Venison Lasagna

Amanda’s Venison Lasagna has so much cheesy goodness that your tongue will go into shock! Your mouth won’t know what to do–it will be so confused by the shock of the deliciousness. Try it and let me know what you think. I love feedback.

Amanda’s Venison Lasagna is one of the more time-consuming recipes I have on my blog, but it’s well worth it. Trust me! Some people think lasagna is too complicated to even attempt to fix it, but I promise it’s not.

I remember the first time I made a lasagna. I was so nervous. I was mostly afraid I’d leave a layer of something out, but let me tell you, that was the least of my worries!

My first lasagna turned out burnt around the edges and the foil I delicately placed on top was stuck to the cheese. Then to put the cherry on top, I burned the garlic bread because I was so busy trying to figure out what to do with this mess of a lasagna I made. I worked so hard on this meal and what I ended up with was a mess.

So, I cut out the burnt lasagna and trashed it, made more garlic bread, and we ate it anyway.

It was still good and I learned a lot from that incident. Don’t overcook it, don’t bake it on too high of heat, and make a tent with the foil. You can also spray oil on the inside of the foil to help it not stick. Oh, and the biggest thing I learned was that I just needed to pay more attention.

If you’re worried, just take the first step and read my recipe, look at our slideshow and the little cheat sheet. Then you’ll see that it’s as easy as any other recipe.

When you decide to make this recipe–because I know you will–just open this page or print the page and have it in the kitchen and follow along as you go. You can do this! Besides, you wouldn’t want to miss out on all this cheesy goodness!

Feel free to print our recipe card:

Amanda’s Venison Lasagna

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Yield: 8 Squares

Serving Size: 1 Square

Calories per serving: 634

Fat per serving: 28 g

Amanda’s Venison Lasagna


  • 2 lb of ground deer burger
  • 48 oz of Ragu Robusto Six Cheese Pasta Sauce
  • 9 lasagna noodles
  • 4 Cups of mozzarella cheese
  • 6 slices of American cheese
  • Salt to taste (optional)


  1. First, let’s make the deer meat and sauce mixture. Put the ground deer burger in a large frying pan. Crumble it as it fries. This should take about 10 minutes.
  2. When it’s done, drain the excess oil and put it back on the heat and add the spaghetti sauce. Let it simmer slowly.
  3. Cook the lasagna noodles in a large kettle or stock pot with added salt for about 10 minutes. You can cook the noodles at the same time as the deer burger to save time.
  4. Be sure the noodles are completely covered with water and that you move them around every few minutes so they get done at the same time and so they don’t stick together.
  5. To see if the noodles are done, grab a noodle out with a kitchen tong and gently poke it with a toothpick. If it goes through easily, it’s done. If while cooking the noodles start to break apart, they are overdone and you need to remove them immediately.
  6. Once the meat and noodles are done preheat the oven to 350°F.
  7. In a 9″ x 13″ casserole dish, put a layer of lasagna noodles. You’ll need 3 noodles. Sprinkle with a dash of salt. Then sprinkle a layer of mozzarella cheese. Top with a thin layer of the deer meat and sauce mixture.
  8. Then add another thin layer of cheese and top it with a layer of lasagna noodles (3 noodles), a dash of salt, and another sprinkle of cheese, and a thin layer of deer meat and sauce mixture.
  9. Then open the six pieces of American cheese and put them on top of the meat and sauce layer. It doesn’t have to be perfect. Just spread them out so it’s even.
  10. Then add the final layer of noodles (3 noodles) and top it with a dash of salt, a thin layer of mozzarella cheese and the last of the deer meat and sauce mixture.
  11. Then add a final layer of Mozzarella cheese. This layer of cheese needs to be thicker than the other layers and make sure you completely cover the top.
  12. Make a tent with aluminum foil and place it over the deer lasagna. If the foil touches the cheese it could stick.
  13. Place the lasagna in the oven for 40 minutes or until the cheese is melted well. Then remove it from the oven and take the foil off and put it back in the oven for about 5 minutes or until lightly browned.

Let the lasagna sit for at least 5 minutes before serving–it’s going to be piping hot. Serve it with garlic bread and salad. Yum Yum!

See, that doesn’t sound so complicated, does it? If you’re still worried, here’s a little cheat sheet. Just follow this layer guide (salt not included):

  1. lasagna noodles
  2. mozzarella
  3. deer meat and sauce mixture
  4. mozzarella
  5. lasagna noodles
  6. mozzarella
  7. deer meat and sauce mixture
  8. American cheese
  9. lasagna noodles
  10. mozzarella
  11. deer meat and sauce mixture
  12. mozzarella

Check out our Amanda’s Venison Lasagna slideshow below…

The good, the bad and the delicious…

  • Amanda’s Venison Lasagna is low in sugar and high in dietary fiber.
  • It might be a little high in calories, sodium, and saturated fat for those of you on a strict diet.

See my tips below for making this a more diet-friendly recipe. 

Amanda’s Venison Lasagna Nutrition Facts

Yields: 8 Pieces Serving Size: 1 Piece
Calories 634  Calories from fat 40
  % Daily Value*
 Total Fat 28 g  43%
 Saturated Fat 14 g  71%
 Monounsaturated Fat 2 g  
 Polyunsaturated Fat 0 g  
 Trans Fat 0 g  
 Cholesterol 150 mg  50%
 Sodium 1346 mg  56%
 Potassium 1073 mg  31%
 Total Carbohydrates 46 g  16%
 Dietary Fiber 4 g  17%
 Sugars 19 g  
 Protein 50 g  100%
 Calcium 65% Vitamin A 34%
 Iron 33% Vitamin C 23%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  • Use reduced fat cheese to lower the fat and omit all but the top layer of cheese. This will also lower the calories.
  • To cut out a lot of sodium and calories make your own sauce and use low-sodium cheese. 
  • Check out our healthy sauce recipe by clicking the photo below of our Italian Meatball Sliders: Venison Meatball Sliders
  • Whatever changes you make to your lasagna, you can recalculate the nutrition facts at

Bon Appétit 🍴


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