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Slow Cooker Venison Lasagna and Homemade French Bread Recipe

This venison lasagna recipe is delicious and easy to make in a slow cooker

Slow Cooker Venison Lasagna and Homemade French Bread Recipe

I like the mixture of venison and Italian sausage. You may also use ground beef if you choose. Remember this is just the foundation of a venison lasagna recipe, change any ingredient and make it your own.

Print Recipe

Change the ingredients in this venison lasagna recipe to suite your tastes. You may use no-cook lasagna noodles, if you wish. If you do, add another 1/2 cup water and 6 ounces of tomato paste. You may also use homemade spaghetti sauce.

Serves: 6
Prep time: 20 minutes
Cook time: 4 1/2 hours

Lasagna Ingredients:

  • 1 pound ground venison
  • 1 pound sweet Italian sausage, optional
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups homemade tomato sauce
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 1 teaspoon oregano
  • 1 teaspoon homemade Italian dressing
  • 1 teaspoon basil
  • 12 lasagna noodles, cooked al dente'
  • 2 cups ricotta cheese
  • 2 beaten eggs
  • 1/2 teaspoon parsley
  • 1 pound mozzarella cheese, sliced
  • 1 pound Parmesan cheese, grated

French Bread Ingredients:

  • 1 cup unsalted butter
  • 1 tablespoon garlic, minced
  • 1/4 cup Parmesan cheese
  • 1 tablespoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt to taste
  • 1/4 teaspoon paprika
  • 1 loaf of French bread


  1. In a skillet, cook ground venison and sausage with the onion until no longer pink. Add garlic and drain.
  2. Stir in tomato sauce, water, salt, oregano, Italian seasoning and basil. Simmer for at least 30 minutes.
  3. Meanwhile, combine the ricotta cheese, eggs and parsley.
  4. Spread 1/3 of the meat sauce mixture on the bottom of an ungreased 5-quart slow cooker. Arrange a third of the noodles over sauce, then 1/3 of the ricotta cheese mixture, 1/3 of the Parmesan cheese, and 1/3 of the mozzarella.
  5. Spoon another 1/3 of the ingredients and repeat – ending with the mozzarella cheese on top.
  6. Cover and cook on low for 4 hours. Serve with a fresh salad and garlic bread.
  7. To make the garlic bread: In a bowl, combine the butter, garlic and Parmesan cheese. Season with the remaining ingredients and mix until smooth. Slice a loaf of French bread horizontally (lengthwise) and spread on the garlic butter (you may add shredded mozzarella on top – a must in Wisconsin). Bake it in the oven until golden brown.

For more venison recipes from Raschell Rule, visit:

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