Elk Venison Skillet Lasagna Recipe

This Elk Venison Skillet Lasagna Recipe is classic comfort food with rich tomato sauce, thick lasagna noodles and a whole lot of cheese.

Elk Venison Skillet Lasagna Recipe
Nothing like a warm elk lasagna skillet recipe on a cold day. (Photo courtesy of NevadaFoodies.com)

You can substitute ground deer or antelope in this Elk Venison Skillet Lasagna Recipe.

Serves: 6
Prep time: 20 minutes
Cook time: 40 minutes


Ingredients:

  • ½ package lasagna noodles
  • 1 pound ground elk meat
  • 1 medium sweet onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 cups tomato sauce
  • 32 ounces ricotta cheese
  • 1 cup Parmesan cheese
  • 8 ounces fresh mozzarella, sliced
  • 2 eggs

Tools:

  • 12- to 14-inch cast-iron skillet

Directions:

  1. Preheat oven to 400 degrees.
  2. Break lasagna noodles in half and cook following instructions on package. I broke my noodles in half to fit better in my round cast iron skillet. I know the noodles are hard to make a clean break but don’t worry about that. No one will ever know.
  3. Heat a cast-iron skillet on medium-high. Add olive oil and sauté onion and garlic. Add ground elk and cook until done. Remove elk meat from skillet and set aside in a bowl. Add 3 cups of your favorite tomato sauce to meat mixture and stir.

    Elk Venison Skillet Lasagna Recipe
    Tomato sauce and ground elk venison. (Photo courtesy of NevadaFoodies.com)
  4. In a separate bowl add Ricotta cheese and ¾ cup Parmesan cheese. Add two eggs to cheese and stir making sure that the eggs are mixed in well with the cheese mixture.
  5. Add a thin layer of meat sauce to the bottom of your skillet. Add a layer of lasagna noodles. Add a layer of the cheese mixture and then add a few slices of fresh Mozzarella cheese. Repeat this layering process until all ingredients are gone.

    Elk Venison Skillet Lasagna Recipe
    Layered elk venison lasagna. (Photo courtesy of NevadaFoodies.com)
  6. With a large piece of tinfoil cover the top of your lasagna loosely. Bake in oven for 30 minutes. Remove the tinfoil and add the remaining Parmesan cheese. Continue to bake for 10 more minutes. Your lasagna should be bubbly, and the cheese should be fully melted. Remove from oven and let sit for 10 minutes.
  7. Remove from oven and let rest for 10 minutes.

For more elk venison recipes, visit: NevadaFoodies.com

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