This skillet venison lasagna is packed with hearty layers of tender noodles, rich venison meat sauce, and creamy ricotta cheese, all cooked in one pan for easy cleanup. It has everything you love about lasagna in half the time (or less)!
Recipe Highlights
Quick and Easy: Most lasagna recipes take a long time to prep and even longer to bake. This one has only 10 minutes of prep time and 30 minutes of cooking time and has all the flavor of a good lasagna!
One-Pan Wonder: Everything cooks in a single skillet, making cleanup a breeze. For another easy one-pot meal, try skillet venison enchiladas and Instant Pot venison Spanish rice.
Hearty and Satisfying: Packed with protein, this dish is filling and comforting without being overly heavy.
Ingredients
- Venison Italian Sausage: Opting for Italian sausage instead of plain ground venison is essential for boosting the flavor of this recipe. I like to make my own Italian sausage using ground venison and a homemade seasoning blend. Of course, you can use any type of Italian sausage you have on hand.
- Marinara Sauce: A good marinara sauce makes all the difference in adding flavor to lasagna. A flavorful sauce is key for this recipe since it doesn’t have a long cooking time to build flavor depth. My favorite is Rao's marinara (or homemade!). I also love using marinara in venison meatball subs! For something special, you can even use homemade venison bolognese!
- Lasagna Noodles: This recipe calls for regular lasagna noodles (not no-boil), broken into smaller pieces and cooked before adding them to the dish.
- Cheeses: This recipe combines creamy ricotta, melty mozzarella, and savory parmesan for the perfect cheesy balance in every bite.
See recipe card for quantities.
Equipment
Recommended
Large Enamel Cast Iron Skillet
Cast iron skillets are ideal because they can double as a baking dish. Just be sure to use an enameled skillet, as the acidity in the marinara sauce can strip the seasoning from a regular cast iron skillet.
Instructions
You'll be surprised how fast and effortless this recipe is compared to traditional lasagna. Keep reading to see how it’s done!
- Step 1: Break noodles in 2 inch pieces. Cook according to package directions while you prepare the other ingredients. Reserve ¼ cup of the pasta water.
- Step 2: Combine ricotta cheese, ½ cup mozzarella, ¼ cup parmesan, egg, parsley, salt and pepper in a bowl. Set aside until ready to use.
- Step 3: Heat a large enamel cast iron skillet over medium-high heat. Add lard to the pan and let it melt. Add venison Italian sausage to the pan and break it up using a wooden spoon or spatula. Cook for 4-5 minutes, stirring occasionally.
- Step 4: Add diced onions, minced garlic, and Italian seasoning to the pan. Stir to combine and cook for 3-4 minutes, or until the onions are softened, stirring occasionally.
- Step 5: Add marinara to the pan. Add ¼ cup of water to the jar. Replace the lid and shake the jar to get the remainder of the sauce out. Add the water to the pan. Stir to combine and bring to a simmer. Simmer for 5 minutes.
- Step 6: Add cooked lasagna noodles and ¼ cup pasta water to the pan and stir to coat them in the sauce.
- Step 7: Dollop spoonfuls of the cheese mixture over the noodles.
- Step 8: Sprinkle the remaining mozzarella and parmesan over the top.
- Step 9: Place the pan on the middle rack of the oven and broil on low for 10-12 minutes, or until the cheese is golden brown and bubbly. Placing the pan on the middle rack is important to ensure the egg in the cheese mixture gets fully cooked before the cheese gets too brown.
- Step 10: Top with fresh basil. Serve and enjoy!
Pro Tip
For the best texture, cook the lasagna noodles just until al dente before adding them to the skillet—they’ll absorb some sauce and finish cooking without becoming mushy.
How to Store Venison Lasagna
Store leftover lasagna in an airtight container in the fridge for up to 4 days. For longer storage, store it in the freezer in an airtight container or vacuum bag for up to 3 months.
Serving Suggestions
Garnish the lasagna with fresh basil for a burst of freshness. Pair this venison skillet lasagna with a crisp green salad dressed in homemade honey mustard dressing and a side of garlic sourdough bread for a complete meal. Enjoy!
Recipe FAQs
Absolutely! Deer meat (venison) is a great choice for lasagna because of its rich flavor and lean texture. It pairs well with hearty tomato-based sauces and cheese, creating a delicious and flavorful dish.
Traditional lasagna often uses ground beef, pork, or a combination of both, but ground venison is also an excellent option. The best meat depends on your preference—lean meats like venison create a lighter dish, while fattier meats add richness.
Yes, ground meat should always be cooked before adding it to lasagna. Browning the meat enhances its flavor, ensures it's fully cooked, and helps remove excess moisture that could make the lasagna watery.
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Annie
Easy Skillet Venison Lasagna
Equipment
Ingredients
- 8 oz lasagna noodles, broken into 2" pieces (dry)
- 1 cup whole milk ricotta
- 1 cup shredded mozzarella cheese, divided
- ½ cup shredded parmesan cheese, divided
- 1 large egg
- 2 tablespoon Italian parsley, finely chopped
- ¼ teaspoon table salt
- ¼ teaspoon black pepper
- 1 lb venison Italian sausage
- 2 tablespoon pork lard (or other cooking fat)
- ½ cup yellow onion, ¼" diced
- 1 tablespoon garlic, minced
- 1 tablespoon Italian seasoning
- 24 oz marinara sauce
- fresh basil, optional, for serving
Instructions
- Preheat oven broiler on low.
- Bring a large pot of salted water to a boil. Cook noodles according to package directions while you prepare the other ingredients. Reserve ¼ cup of the pasta water.
- Combine ricotta cheese, ½ cup mozzarella, ¼ cup parmesan, egg, parsley, salt and pepper in a bowl. Set aside until ready to use.
- Heat a large enamel cast iron skillet over medium-high heat. Add lard to the pan and let it melt. Add venison Italian sausage to the pan and break it up using a wooden spoon or spatula. Cook for 4-5 minutes, stirring occasionally.
- Add diced onions, minced garlic, and Italian seasoning to the pan. Stir to combine and cook for 3-4 minutes, or until the onions are softened, stirring occasionally.
- Add marinara to the pan. Add ¼ cup of water to the jar. Replace the lid and shake the jar to get the remainder of the sauce out. Add the water to the pan. Stir to combine and bring to a simmer. Simmer for 5 minutes.
- Add cooked lasagna noodles and ¼ cup pasta water to the pan and stir to coat them in the sauce. Dollop spoonfuls of the cheese mixture over the noodles. Sprinkle the remaining mozzarella and parmesan over the top.
- Place the pan on the middle rack of the oven and broil on low for 10-12 minutes, or until the cheese is golden brown and bubbly. Placing the pan on the middle rack is important to ensure the egg in the cheese mixture gets fully cooked before the cheese gets too brown.
- Top with fresh basil. Serve and enjoy!
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