Venison Tortellini Lasagna

Venison Tortellini Lasagna is a mix of ground venison, spices, tortellini and red sauce. Oh, and let’s not forget the cheesy goodness. I’d like to repeat what my oldest son, Chase, said about this recipe, but I’m a lady and try to not talk like that so I’ll have to edit the bad words with bleeps.

He said, “That’s the best “bleeping” “bleep” ever! You need to “bleeping” fix this “bleep” more often…at least once a week. Ummm, “bleep” that’s good!” So, now that you know what he said about it, you should know it’s good because he almost never comments on anything I fix for dinner.

Venison Tortellini Lasagna

Prep Time: 1 minute

Cook Time: 24 minutes

Total Time: 25 minutes

Yield: 8 Pieces

Serving Size: 1 Piece

Calories per serving: 453

Fat per serving: 6.3g

Venison Tortellini Lasagna


  • 1 lb ground deer burger
  • 1/2 cup of water
  • 12 oz. of tortellini (I love the three cheese best)
  • 1 tsp. of oregano
  • 1 tsp. of basil
  • 1 Tbsp. of celery
  • 24 oz. of traditional spaghetti sauce
  • 2 cups shredded mozzarella


  1. Put the ground deer burger and water in a large skillet over medium-high heat. Mix the water into the burger well and continue to stir and break up the meat as it fries. You want the meat mixture to turn out nice and smooth.
  2. Once the ground deer burger is halfway done, (after about 5 minutes) add the spices, oregano, basil and celery, and continue frying until the meat is done, which will take no more than 5 more minutes.
  3. Add the spaghetti sauce and let it simmer for another minute and then remove it from the heat.
  4. In a kettle, bring about 3 quarts of water to a boil and then add the tortellini. Cook for 8-9 minutes or however long the package says and gently stir it every couple of minutes.
  5. Preheat the oven to 375 F °.
  6. When the tortellini is done, drain the water and gently spoon half of it evenly into an 9" x 13" casserole dish.
  7. Top it with the ground deer burger and sauce mixture, then another layer of tortellini, then a final layer of the meat mixture.
  8. Finally, add the mozzarella cheese on top and let it bake for about 5 minutes--just until the cheese is melted and gooey.

This goes great with a salad and/or garlic bread and it’s good reheated, so if you have any leftovers this would be great for lunch the next day.

The good, the bad and the delicious…

  • Venison Tortellini Lasagna is low in cholesterol, very low in sugar, high in vitamin B12, and has several other essential vitamins.
  • It’s also very high in sodium.

Venison Tortellini Lasagna Nutrition Facts

Yields: 8 Pieces Serving Size: 1 Piece
Calories 453 Calories from Fat: 57
  % Daily Value*
 Total Fat 6.3g 10%
 Saturated Fat 2.5g 0%
 Trans Fat 0.0g  
 Cholesterol 20mg 7%
 Sodium 7440mg 310%
 Potassium 720mg 21%
 Total Carbohydrates 73.5g 25%
 Dietary Fiber 4.2g 17%
 Sugars 1.2g  
 Protein 26.0g  
Vitamin A 1% Vitamin C 3%
Calcium 22% Iron 19%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

To make this recipe more diet-friendly…

  • You could use a low sodium pasta sauce or make your own from scratch using tomato sauce and do not add any salt to the sauce.
    • This would drop the sodium down to 673mg and 28% DV instead of 7440mg and 310% DV. That’s a huge difference. 

I hope you “bleeping” fall in love with this Venison Tortellini Lasagna recipe as much as my potty-mouthed son, Chase.

“Part of the secret of success in life is to eat what you like and let the food fight it out inside.” ― Mark Twain

Bon Appetit

Venison Tortellini Lasagna

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