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New Orleans, LA

(504) 517-4844


saint hugh cooks: venison lasagna

Emily Degan

Temperatures are finally falling, which means there’s no better time to stay in and enjoy some hearty comfort food. Revel in your fall foraging with this savory recipe.

2 pounds ground venison
1 table spoon olive oil
1 chopped onion
1 teaspoon Italian seasoning
1 teaspoon smoked sweet paprika
1 teaspoon black pepper
24 oz. jar of your favorite pasta sauce (we like Rao’s 4 Cheese)
12 lasagna noodles
16 oz. container of ricotta cheese
1 teaspoon nutmeg
32 oz. bag of mozzarella

1. Brown the meat over olive oil in a large pot. Add in chopped onion, Italian seasoning, paprika, and pepper. Mix well.
2. Stir in pasta sauce, bring to a boil, and simmer for about 40 minutes.
3. Fill a separate pot with water, add lasagna noodles, and boil to package instructions until noodles are softened but firm.
4. Remove noodles and pat dry.
5. Preheat your oven to 350°, and spray the bottom of a 9x13” baking dish with cooking oil.
6. Mix nutmeg into ricotta cheese.
7. Place 3 noodles at the bottom of the baking dish.
8. Spread meat sauce over noodles, add a layer of ricotta cheese, then a layer of mozzarella.
9. Repeat steps 7 & 8 twice.
10. Add remaining cheese to the top of the dish.
11. Cover with foil and cook for 30 minutes.
12. Remove foil and cook for an additional 10-15 minutes, until cheese begins to brown on the edges. 

Happy cooking!