Venison Crock Pot Lasagna (Recipe)
Permitted use provided by: MissHomemade.com
- 1 lb ground venison
- 1 lb sweet Italian sausage, optional
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups homemade tomato sauce
- 1/2 cup water
- 1 tsp kosher salt
- 1 tsp oregano
- 1 tsp homemade Italian dressing
- 1 tsp basil
- 12 lasagna noodles, cooked al dente'
- 2 cups ricotta cheese
- 2 beaten eggs
- 1 lb mozzarella cheese, sliced
- 1 lb parmesan cheese, grated
In a skillet, cook venison and sausage with the onion until no longer pink. Add garlic and drain. Stir in tomato sauce, water, salt, oregano, Italian seasoning and basil. Simmer for at least 30 minutes.
Spread 1/4 of the meat sauce mixture on the bottom of a ungreased 5-qt. crock pot. Arrange a third of the noodles over sauce, then 1/3 of the parmesan cheese, and then 1/3 of the mozzarella. Repeat - ending with the mozzarella cheese on top.
Cover and cook on low for 4 hours. Serve with a fresh salad and garlic bread.
You may also use no-cook lasagna noodles if you wish. You need to add another 1/2 cup water and 6 oz tomato paste. You may also use homemade spaghetti sauce instead.
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