Amanda’s Venison Lasagna

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.

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.

Amanda’s Venison Lasagna

Prep Time: 5 MinutesYield: 8 Squares
Cook Time: 40 MinutesServing Size: 1 Square
Total Time: 45 MinutesCalories Per Serving: 634

Ingredients:

  • 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)

Instructions:

  1. Fry the ground deer burger in a large frying pan on medium-high heat and crumble it as it fries.
  2. When it’s done, add all but 1/4 cup of the sauce to the meat and let it simmer slowly.
  3. Cook the lasagna noodles as instructed on the box. You can do this at the same time the meat is frying to save time.
  4. Once the meat and noodles are done preheat the oven to 350°F.
  5. In a casserole dish, put a layer of sauce, pasta, meat sauce, and a sprinkle of mozzarella cheese. Then a layer of pasta, American cheese, meat sauce, and mozzarella. Then a layer of pasta, meat sauce, and mozzarella.
  6. Make a tent with aluminum foil and place it over the venison lasagna.
  7. Place the lasagna in the oven for 30 minutes or until the cheese is melted well.

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?

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The good, the bad, and the delicious…

  • Amanda’s Venison Lasagna is low in sugar and high in dietary fiber, protein, calcium, vitamin a, vitamin c and iron.
  • It might be a little high in calories, sodium, fat, carbs, and cholesterol for some.

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

Amanda’s Venison Lasagna Nutrition Facts

Yields: 8 PiecesServing 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 46g 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…

  • To help lower the cholesterol and fat use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger because that’s what most hunters use. If your burger has less fat this recipe will also have less fat and cholesterol. You can use ground venison that has no fat as well.
  • To help reduce the fat even further use reduced-fat cheese 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. You could also look for a healthier lasagna noodle or a different type of pasta–it doesn’t have to be lasagna noodles, that will lower all of the above.
    • Check out our healthy sauce recipe by clicking the photo below of our Italian Meatball Sliders: 
Venison Meatball Sliders
Italian Meatball Sliders
  • Whatever changes you make to your lasagna, you can recalculate the nutrition facts at myfitnesspal.com

Bon Appétit

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