Venison lasagne recipe

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This is a Canadian recipe that originally called for moose meat. It's a truly delicious and hearty lasagne, perfect for winter.

16 people made this

IngredientsServes: 6

  • 2 tablespoons olive oil
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 4 mushrooms, sliced
  • 1 bunch spinach, washed and chopped
  • 450g ricotta cheese
  • 450g minced venison or moose
  • 1/2 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon dark brown soft sugar
  • 680g pasta sauce
  • 175ml water
  • 1 tablespoon dried oregano
  • 1 tablespoon dried Italian herbs
  • salt and ground black pepper to taste
  • 250g fresh lasagne sheets
  • 250g grated mozzarella cheese
  • 4 tablespoons grated Parmesan cheese

MethodPrep:35min ›Cook:1hr ›Ready in:1hr35min

  1. Preheat an oven to 180 C / Gas 4. Lightly coat a 20x30cm baking dish with olive oil.
  2. Heat oil in a frying pan over medium-high heat. Cook onions and garlic in oil until tender and semi-transparent. Stir in mushrooms, and cook until soft. Remove from heat.
  3. In a sauce pan, combine spinach and 60ml water. Cover, and cook over medium heat until wilted. Drain. In a large bowl, mix together spinach, onion mixture and ricotta cheese.
  4. In a frying pan, brown moose meat over medium-high heat, stirring frequently. When the pink colour is almost gone, stir in the cocoa and dark brown soft sugar. This removes the gamey-ness. Once the meat is well browned, drain to remove excess grease. Stir in pasta sauce and water, and season with oregano, Italian herbs, salt and pepper.
  5. Ladle enough of the meat sauce into the baking dish to cover the bottom in a thin layer. Arrange a single layer of fresh lasagne sheets over the sauce. Spread one half of the ricotta cheese mixture over the sheets, and top with some of the passata and a sprinkle of parmesan and mozzarella cheese. Repeat with remaining ingredients, ending with a generous layer of mozzarella cheese. Cover dish with aluminium foil.
  6. Bake for 45 minutes, or until lasagne is hot and bubbly.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (10)

by augie

Well, I wish I still knew a moose hunter that would give me some as it's illegal to sell up here, I substituted farmed but clean bison meat, no anti-biotics or corn finishing, all grass fed. The recipe turned out great as is, even with the cocoa mole twist which I wasn't too sure about.I'm sure one can also use other game meat in here like venison and keep the nutritional profile basically the same.Thanks, I'll keep this one in my recipe box.-04 Jan 2009

by DIZ♥

I used an “Alaskan” moose. Hope that’s o.k.! Great recipe. I especially liked the addition of the spinach & mushrooms and may just incorporate that into my regular lasagna recipe. I left out the cocoa and brown sugar. It just sounded like an odd combination of flavors and I’ve never had a problem with moose tasting gamey. If I ever run into a strong game meat, I will try that little trick and see if it reduces the gaminess.-03 Mar 2010

by recipes need gluten

Great recipe-very tasty. If you are having a hard time finding moose, as some have stated, use any lean burger. Moose, venison and buffalo have a wonderful flavour but plain lean beef would work too. I used cottage cheese because I had no ricotta, will make again -thanks-14 Mar 2010

Venison Lasagne

Heat a large saucepan on a medium heat. Add oil and heat. Add the onion to the pan and saute until tender. Add the venison and brown off for 5-6 minutes. Add the carrots, sweet potato and pumpkin, with the garlic, and cook for 5-7 minutes. Add tomatoes, tomato paste, Worcestershire sauce, oregano and smoky paprika, and cook for 15 minutes or so with lid on. Season to taste.

To make cheese sauce, melt butter in a saucepan. Add the flour, mustard and stir. Add milk slowly and whisk to a smooth consistency. Heat through for 2-3 minutes then add one cup of the cheese and stir until melted. Preheat oven to 390°F. Grease a large lasagne dish with butter.

To assemble the lasagne, spread a little cheese sauce in the bottom of the baking dish, line with lasagne sheets. Place some silver beet leaves or spinach leaves on top then add more meat sauce. Repeat layers of pasta, spinach and meat sauce, then finish with a layer of cheese sauce on the top. Sprinkle with extra mozzarella cheese and grated parmesan cheese on top.

Recipe Summary

  • 1 pound turkey sausage
  • ¾ pound lean ground turkey
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • ½ cup water
  • 1 ½ teaspoons dried basil leaves
  • ½ teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • ¾ pound low fat mozzarella cheese, sliced
  • ¾ cup grated Parmesan cheese

Heat a Dutch oven or large skillet over medium heat cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.

Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil make sure foil does not touch cheese to prevent sticking.

Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.

Crock Pot Venison Lasagna

This easy and delicious venison lasagna will taste like you spent the entire day making it!


The Meat Sauce (6 cups)
-1 lb. ground venison
-1 small onion
-1 Tbsp. Garlic Salt or 4 minced cloves
-1 28 oz. can diced tomatoes and juice
-1 28 oz. can tomato sauce
-1 6 oz. can tomato paste
-1 Tbsp. Oregano
-1 Tbsp. Basil
-1 Tbsp. sugar

The Lasagna
-12 uncooked lasagna noodles
-3 cups shredded mozzarella cheese
-1 cup shredded Parmesan cheese
-2 ½ cups cottage cheese
-1 large egg, beaten
-3 Tbsp. half n half
-1/4 tsp salt


1.Start by browning ground venison in a large pan. Add in the chopped onion and garlic half way though browning process.
2. Once browned, transfer meat over to a large sauce pan and add in the diced tomatoes and juice, tomato sauce, tomato paste, oregano, basil, and sugar. Mix and simmer for 10 minutes. Set aside.
3. In a bowl, combine the cottage cheese, beaten egg, half-n-half, and salt.
4. In a crock pot, start with a layer of meat sauce, then a layer of uncooked lasagna noodles (break to fit shape of crock pot), then the cottage cheese mixture, followed by the shredded cheeses. Repeat layers until you have used all the ingredients (usually 2 or 3 layers). Be sure the noodles are always touching a layer of sauce so they can absorb the moisture while cooking in the crock pot.
5. Place the lid on the crock pot and cook on high for 2-3 hours or on low 6-8 hours.

AD | Venison Lasagne Pasta Bake with Wild and Game

AD – Collaborative post with Wild and Game.

Sometimes after a long day at work, you don’t want to faff around with layering lasagne sheets. My Lasagne Pasta Bake is not only an easy make, it’s super tasty too. All your usual lasagne bits, just served in a different way. I cooked my lasagne mix for a long time, you could cook ahead of schedule. Or you could try an hour on a higher heat.

I should add that for this lasagne we used Venison from Wild and Game. You don’t have too, but for me venison is fantastic source of lean, low-fat protein. Lately we have been trying to eat less meat but when we do eat meat we buy quality UK meat. All Wild & Game meat is reared in the UK and is certified by the British Game Alliance. Their delivery service is fantastic and this isn’t our first time cooking with their products.

Amanda’s Venison Lasagna

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


  • 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. 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:

    Lincolnshire Life

    For the bolognese sauce
    A glug of olive oil
    A knob of butter
    1 medium onion – finely chopped
    2 cloves of garlic – finely crushed
    2 sticks celery – finely chopped
    2 medium carrots – finely chopped
    Pancetta or bacon cut into cubes
    12oz / 350g minced venison shoulder
    8 fl oz full-fat milk
    A glass of dry white wine
    500g tin of plum tomatoes - chopped, with the juice
    A sprig of rosemary
    Salt and pepper
    4 fl oz of vegetable stock

    For the white sauce
    11/4 pints milk
    3oz butter
    21/2 oz plain flour

    For the lasagne
    Strips of fresh lasagne pasta
    Freshly grated parmesan
    Mozzarella cheese (fresh, not pre-grated)

    Recipe by Dominic Franks, Belleau Kitchen

    Like many of you I’m sure, my foray into cooking with game of any sort has been patchy - often dreamt of but never actually achieved. I will mull over it as a choice in a restaurant, particularly during gaming season, which will soon be upon us, although even when I’m in such establishments that offer tantalising treats such as Game Pie or Breast of Pheasant, I never seem to bite the bullet - please excuse this dreadful pun. I don’t know what it is I simply never went for it, instead turning to familiar, safer favourites.

    I suppose it simply comes down to a familiarity with what I know how to cook, when in fact, as I have learnt recently when I met Simon Williams from Lincolnshire Wild Venison there is very little to worry about, the meat is actually available all year as there is no ‘season’ for venison and if you treat the product with respect you will end up with a very satisfying, easy-to-make and surprisingly inexpensive dish.

    I’ve gone for something classic and ‘everyday’ here, as I’m keen that this is the kind of dish we could all cook at home. I’ve also gone for a cheaper cut of venison, the shoulder, which has a little more fat on it. If you’re still unsure (which you really shouldn’t be) or can’t get hold of any, you can substitute the venison for beef.

    HOW TO MAKE venison ragu:

    To start, preheat the oven to 180.C fanbake. Then heat the olive oil in a large ovenproof casserole dish before sautéing the onion and garlic for a few minutes. Remove the sausage meat from the skin, then add it to the venison mince. Brown the mince mixture in two batches. Break up any lumps with a wooden spoon. Next, mix the BBQ sauce, worcestershire and tomato paste with beef stock.

    Add the sauce mix to the casserole dish, stir it all together then season with salt and pepper. Once it has all heated through cover with a lid (or tinfoil) and bake for 30 minutes. After this time, remove the lid and stir. Bake for another 20 minutes until some of the liquid has reduced. Serve it straight away with cooked pasta or on top of baked potatoes!

    What other meals could I use this for? As with any mince based ragu, this recipe works well on pasta, in lasagne or even on top of baked kumara. If you make these meals up straight away, you can freeze in bread bags until ready to use. Add frozen lasagne dish to a cold oven and bake for 40-80 mins at 180.C until golden and cooked through, then serve with salad and garlic bread.

    I have meat but no mincer, can I get someone else to grind the meat for me? Absolutely! Take your cuts of meat to your local butcher to grind up.

    Where is my cast iron casserole dish from? It is the Oval casserole dish from KitCo by Pepper & Me. Such amazing quality and a great price.

    Venison lasagne

    Like Garfield, I have a definite love affair with lasagna. I mean, is there any better comfort food out there than a perfectly layered lasagna? And what could be better than venison lasagna, as it combines my favourite meat with my favourite food.

    When I was diagnosed with coeliac, I thought all my pasta days were behind me, but I have discovered that even gluten free lasagna tastes good if you make it right.

    The trick is to include equal layers of meat sauce and béchamel sauce, and a light sprinkling of cheese over the top… Yum! My mouth is watering just thinking about it.

    If Dad’s speciality is his spaghetti bolognese , mine is definitely lasagna.

    While this recipe is for regular lasagna, it doesn’t take much to make it gluten free. Just choose some gluten free lasagna sheets and replace the plain flour for either gluten free plain flour or cornflour (both work equally good, though the cornflour consistency is a little different).

    The quantities in this recipe should be enough to make two medium or one large lasagna.

    Venison lasagna ingredients:

    Lasagna sheets (either fresh or instant)

    500g shredded mozzarella cheese

    Meat sauce:

    2 x brown onions, diced

    2 x 400g cans diced tomatoes

    1 x 680g jar of tomato passata

    2 tablespoons tomato paste

    Béchamel sauce:

    Small handful of parmesan or mozzarella cheese (this is optional. I prefer mine less cheesy).

    Venison lasagna method:

    Preheat the oven to 190 degrees Celcius.

    Heat olive oil in a large pot and add diced onions, garlic and capsicum. Cook until translucent. Add venison mince, stirring until browned and cooked.

    Add tomato paste, canned tomatoes, passata, salt, pepper, rosemary and oregano to pan, stirring until thoroughly combined. Simmer over low heat while you make the béchamel sauce.

    In a separate pot, melt the butter over a medium heat, ensuring the butter does not brown. When the butter begins to foam, slowly add the flour, stirring to combine until it makes a thick paste (roux). Take a whisk and gradually add small quantities of the milk, combining thoroughly before adding more. When all the milk has been mixed through, gently heat sauce, stirring constantly until thick enough to coat the back of a spoon. Set aside.

    Choose a nice deep tray (8 – 10cms deep). This will allow an adequate gap at the top, as the lasagna does expand slightly while cooking (don’t ask me why – it just does).

    To construct your lasagna, start with a layer of meat sauce. Cover with lasagna sheets (don’t overcrowd or overlap them or you’ll end up with uncooked bits of pasta). Add another layer of meat sauce, making sure you cover all of the pasta sheets. Next add a layer of béchamel sauce. Cover with a second layer of lasagna sheets. Now cover the lasagna sheets with another layer of béchamel sauce. You should have two layers of meat, two layers of pasta and two layers of lasagna sheets. Finally, cover the béchamel sauce with a generous handful of grated mozzarella cheese.

    Cover the tray loosely with foil and place in preheated oven, baking at 190 degrees for 25 minutes. Remove foil and bake another 10 – 15 minutes, until golden brown. Before removing from the oven, insert a skewer into the middle to check if the pasta sheets are property cooked. If the skewer goes in easily, it is cooked. If there’s resistance, cook for another 5 minutes.

    Remove from the oven and let the lasagna rest for 5 – 10 minutes.

    Serve with a simple green salad, some steamed greens or warm garlic bread.

    • olive oil, for cooking
    • 1/2 pound of bacon, chopped
    • 2-3 pounds of venison (shoulder), cut into chunks
    • 3-4 tablespoons flour, seasoned
    • 1 teaspoon of each kosher salt
    • 1 teaspoon freshly ground black pepper
    • 3 shallots, peeled and roughly chopped
    • 2 garlic cloves, peeled and crushed
    • 2-3 large carrots, peeled and roughly chopped
    • 2-3 stalks of celery, roughly chopped
    • 4 small turnips, peeled and cut into chunks
    • 8 button mushrooms, cleaned and halved
    • a few sprigs fresh thyme
    • 2 bay leaves
    • 1 teaspoon mixed peppercorns, crushed
    • 500 ml or 3/4 a bottle of red wine
    • 2 cups of beef stock
    • 1 ounce dark chocolate [70% cocoa solids], grated to taste
    1. Preheat the oven to 350°.
    2. Drizzle a little oil into a large ovenproof dutch oven and sauté the bacon for 4-5 minutes over a moderate heat until lightly golden. Remove with a slotted spoon and set aside.
    3. Put the chunks of venison in a large bowl or plastic bag with the seasoned flour and toss well to coat. Shake off the excess flour. Add a little more oil to the dutch oven and fry the venison in batches over a moderate to high heat, until browned on all sides. Remove from the pot and set aside with the bacon.
    4. Add a final drizzle of oil to the casserole dish and add in the shallots, garlic, and mushrooms. When golden in color add the carrots, celery and turnips. Sauté the vegetables with the herbs and crushed peppercorns for about 6-8 minutes, stirring frequently.
    5. Return the bacon and venison to the dutch oven and pour in the red wine. Give everything a good stir with a wooden spoon, scraping the bottom of the dish to loosen any sediment. Bring the wine to the boil, then pour in the stock and add some salt and pepper. Return to a boil again and then cover with a lid. Transfer to the oven and cook for 1½ to 2 hours, or until tender.
    6. Remove the casserole from the oven and strain the meat and vegetables through a large sieve or colander, set over a saucepan to catch the sauce. Discard the bay leaves and thyme. Place the meat and vegetables back into the dish and cover to keep warm.
    7. Take the pan off the heat and whisk in the chocolate until it melts and the sauce is smooth. (If it turns grainy, pass it through a fine sieve.) Taste and adjust the seasoning, then pour the sauce over the venison and vegetables and stir well.

    Nutrition Information:


    Serving Size:

    All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

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