A hearty and flavorful lasagna recipe featuring venison and a rich cheese blend, perfect for family dinners or gatherings.
Cook the lasagna noodles according to the package instructions. Drain and set aside.
To prevent the noodles from sticking together, add a splash of oil to the boiling water.
In a large skillet, cook the ground venison with the chopped onion and minced garlic until the meat is browned and the onion is tender. Drain any excess fat.
If using venison, the meat is lean and may not produce much fat, making it a healthier option.
Stir in the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, fennel seed, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
Simmering the sauce allows the flavors to meld together beautifully.
In a mixing bowl, combine the egg, cottage cheese, grated Parmesan cheese, and chopped parsley until well mixed.
Using fresh parsley adds a vibrant flavor to the cheese mixture.
In a greased 9x13 baking dish, layer half of the cooked lasagna noodles, half of the meat sauce, and half of the cheese filling. Repeat the layers, finishing with the remaining Parmesan and shredded mozzarella cheese on top.
Ensure the layers are evenly spread for a consistent bake.
Bake the lasagna in a preheated oven at 375°F (190°C) for 30-35 minutes. Let it rest for 10 minutes before serving.
Allowing the lasagna to rest helps it set and makes serving easier.
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