Not that I enjoy venison at all, because, I do not. But it is known that my family & my in-law’s do. My husband who hasn’t gotten a deer in three or four years, finally got on on opening day. Of course I was excited for him, but then I realized, I cook dinner, and I will have to cook this stuff. I made the mistake of going to see the deer a few years ago, not this time, It’s hard for me to actually see the animal that the meat is coming from, even harder when it’s already dead. Ick. We finally got the meat a few days ago, and I wanted to start using it right away.
I was grabbing the things for lasagna, it feels like a winter meal, I thawed my beef (In the photo) and in came Ricky with a pack of ground venison (not pictured) , so I threw one of the beef packs into the fridge and figured why not.
1 1/2 – 2 pounds of ground beef or venison
1-2 cans of pasta sauce
12 oz. Ricotta Cheese ( medium size container)
12oz. Cottage Cheese ( medium size container)
2 cups Mozzerala Cheese
1 box of lasagna noodles ( I usually buy 2 just incase)
Mix meat with a jar of sauce, saving about 1/4c in a bowl
Mix Cottage Cheese with the Ricotta Cheese in a bowl
Spread a few tablespoons of sauce onto the greased 9×13 pan
Place 1 layer of noodles onto the sauce.
To make life easier i keep a small bowl of sauce and mix most with the meat.
Spread a layer of meat onto the noodles, dollop the cheese mixture on top.
spread it to cover the beef. Continue the layering until you reach the top of the pan.
cover the top with the remaining sauce and sprinkle the mozz, cheese on top.
Bake 425F for 40-50 minutes or until warm, and cheese is bubbly and browning.