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
Yield: 8 Servings
Cook Time: 24 Minutes
Serving Size: 1 Serving
Total Time: 25 Minutes
Calories Per Serving: 267
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
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.
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.
Add the spaghetti sauce and let it simmer for another minute and then remove it from the heat.
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.
Preheat the oven to 375 F °.
When the tortellini is done, drain the water and gently spoon half of it evenly into a 9″ x 13″ casserole dish.
Top it with the ground deer burger and sauce mixture, then another layer of tortellini, then a final layer of the meat mixture.
Finally, add the mozzarella cheese on top and let it bake for about 5 minutes–just until the cheese is melted and gooey.
Divide into 8 servings and enjoy!
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 not very high in calories, has fiber and loads of protein, and has calcium, iron, and vitamin A.
It’s also high in fat, sodium, and cholesterol.
See tips below for making this a more diet-friendly recipe.
Venison Tortellini Lasagna Nutrition Facts
Yields: 8 Pieces
Serving Size: 1 Piece
Calories from Fat: 41%
% Daily Value*
Total Fat 17 g
Saturated Fat 7 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 848 mg
Potassium 195 mg
Total Carbohydrates 34 g
Dietary Fiber 5 g
Sugars 9 g
Protein 27 g
Vitamin A 13%
Vitamin C 3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values 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 you could use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger.
To help lower the sodium 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 or use a salt alternative.
To help further lower the sodium, cholesterol, and fat you could use a low fat shredded cheese, use less cheese or omit it altogether. You could also use a healthier tortellini pasta or make your own.
Whatever changes you make to your Venison Tortellini Lasagna, you can recalculate the nutrition facts at myfitnesspal.com
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