Venison Charizo Lasagna

Hey everyone!

Happy Friday!

Well, a few weeks ago was opening Bow Hunting Season in MN. Around here, especially in this house, it is a big deal. Almost as if it is it's own holiday! So needless to say, our freezer is always full of deer meat and I'm always trying to figure out how to use it so I can make room for my own deer {The one I will get come gun hunting...hubby and I are always competing on who will get the biggest buck...so far, we are tied}

Anyways, I came up with this very delicious, very healthy recipe for Lasagna. I hope you decide to give it a try. You can probably incorporate any type of ground meet and have it be just as tastey, if you don't like venison that is...

Venison & Charizo Lasagna

1 lb. Ground Venison
1/4 lb. Italian Charizo
2 Tlb. Olive Oil
1 handful Fresh Basil, Chopped
1 tsp. Oregano
1 tsp. Garlic Powder
1 tsp. Onion Powder
2 tsp. Salt
1/4 tsp. Pepper
1 Medium Red Onion, Chopped
4 Garlic Cloves, Minced
2 Beefy Tomatoes
1 can Tomato Sauce
2 c. Ricotta Cheese
1 lb. Fresh Sliced Mozzarella Cheese
9 Lasagna Noodles, halfway cooked

1. Combine ground venison & charizo, mix in basil & oregano.
2. Brown meat in 1 Tlb. Olive Oil, drain & set aside.
3. In same pan, cook onions & garlic in 1 Tlb. Olive Oil. Add remaining seasonings & cook until tender {about 5 minutes}. Mix with meat. Set aside.
4. Boil Lasagna noodles about half way done. Set aside.
5. Now it's time to assemble. Using a 3 qt. baking dish, layer the bottom with meat, diced tomatoes ricotta cheese, drizzle of tomato sauce and noodles. Repeat 1 more time then layer with 1/2 the mozzarella cheese. Layer 2 more times and top with 2nd 1/2 of mozzarella cheese.
6. Bake in a preheated 350 degree oven for 35 minutes.


Nutritional Facts: 450 calories, 22 g of fat, and 34 g of protein per serving. Serves 6-8.