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Thread: Venison & Mushroom Lasagna

  1. #1
    Member ed1315's Avatar
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    Venison & Mushroom Lasagna

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ID:	10520Giving this one a try, it's in the oven right now!

    Venison & Mushroom Lasagna

    1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup

    1/4 cup milk

    1 pound ground Venison

    2 cups Mushroom Italian Sauce (or your favorite spagetti or lasagna sauce)

    9 lasagna noodles, cooked and drained

    1 cup shredded Italian-blend or mozzarella cheese (about 4 ounces)

    1.Heat the oven to 400F. Stir the soup and milk in a small bowl until the mixture is smooth.

    2.Cook the Venison in a 10 or 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the sauce.

    3.Layer half the Venison mixture, 3 noodles and 1 cup soup mixture in an 11 x 7 x 2-inch baking dish. Top with 3 noodles, remaining venison mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.

    4.Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.

    5.Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.

    Ok, It is done and this is a keeper
    Last edited by ed1315; 01-11-2014 at 11:01 PM.

  2. #2
    Senior Member
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    Beautiful I will need to give that one a try
    I don't partake in assembly-line convenience. I don't say that killing things is bad while I hire people to kill things for me. ~ Ted Nugent

  3. #3
    Grand poobah member Stonegod's Avatar
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    That sounds/looks good!!! I'm also going to give it a try!!! Thanks for the recipe!!
    Enjoy your hunt- the long sit......... the cold.......the rain and snow......the peace and quiet, it may just be your last hunt........... you never know.

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