Easy Skillet Venison Lasagna
Skillet venison lasagna delivers all the classic layers of tender noodles, rich venison meat sauce, and creamy ricotta—cooked in one pan for easy cleanup. All the flavor, half the time!
Servings: 6
Calories: 555kcal
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!
Nutrition
Calories: 555kcal | Carbohydrates: 40g | Protein: 36g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 136mg | Sodium: 1289mg | Potassium: 828mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1168IU | Vitamin C: 12mg | Calcium: 352mg | Iron: 5mg
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