Venison Lasagna

This is what happens when lasagna levels up. Rich venison, homemade noodles, and just enough cheese to make you feel rebellious. The spirals look fancy, but it’s all surprisingly doable—and wildly delicious. Bonus: zero risk of boring dinner conversation when this hits the table.

Ingredients:

• Noodles:

  • 2 cups 00 flour

  • ½ cup semolina flour

  • 4 large eggs

  • 1 tbsp olive oil

  • 1 tsp salt

  • 1 tsp water (if needed)

    For the Filling:

  • 1 lb ground venison (or other meat)

  • 24 oz marinara sauce

  • ½ shallot, chopped

  • 3 cloves garlic, minced

  • 12 oz ricotta cheese

  Topping:

  • 4-6 oz shredded mozzarella cheese

  • Shaved Parmesan cheese

  • For Flavoring:

  • Salt, pepper, sugar to taste

Directions:

1. Mix noodle dough in a KitchenAid for 10 minutes. Rest dough in fridge for ½ hour, then divide into 4 balls.

2. Brown garlic, shallots, and venison in olive oil. Add marinara sauce and season to taste.

3. Roll out one dough ball into a 5.5-inch by 24-30-inch sheet with a pasta roller, then cut in half. Repeat with the second dough ball for four sheets total.

4. Layer meat sauce and ricotta between two noodle sheets, roll into a spiral, and cut into 4 rolls. Repeat with remaining sheets.

5. Place spirals in a 7x11 casserole dish, add marinara sauce, and top with mozzarella and Parmesan.

6. Bake at 350°F for 45 minutes.

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