Recipe: Venison Lasagna Soup

Lasagna is comfort food for many, and an energy-rich meal for hunters spending the entire day afield. To shorten the cook time and enjoy the same flavors, try making lasagna soup. It tastes great and is quick and easy to make. Ground venison is the base, and the herbs, spices, tomato sauce, and cheeses elevate it to a new level.

The recipe is perfect for a hunting camp, and we have included instructions on how to prepare it ahead of time and use a slow cooker.

Ingredients

• 1 ½ lbs. ground venison
• 2 Tbsp olive oil
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried sage
• 1 tsp ground coriander
• ½ tsp dried oregano
• 1 tsp dried basil
• 1 tsp crushed red pepper flakes (optional)
• 1 onion, chopped
• 5 cloves garlic, minced
• 3 Tbsp tomato paste
• 1 24-ounce jar marinara sauce
• 2 Tbsp fresh parsley, chopped (or 2 tsp dried)
• 8 cups chicken or vegetable broth
• 9 lasagna noodles, broken into pieces
• 2 cups fresh spinach, chopped(optional),
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese

Directions

1. In a large pot over medium-high heat, add the oil, onion, and ground meat. Season with salt and pepper, and sauté until the meat is browned.
2. Add in garlic and cook for another minute or two. Stir in spices, tomato paste, marinara sauce, and broth.
3. Bring to a boil, then add lasagna noodles (broken into 5ths) and reduce heat to medium-low and cook, stirring occasionally, until noodles are tender (about 15 minutes). Add spinach, if using.
4. In a small bowl, stir together ricotta, mozzarella, and Parmesan cheeses
5. Ladle the hot soup into bowls and add a dollop of the cheese mixture on top. Garnish with fresh basil.

Notes

• Lasagna soup can be stored in the refrigerator for three to four days.
• Make Ahead Instructions: Make the recipe, but do not add the noodles to the pot.  Store the soup in the fridge.  When ready to serve, bring the soup to a boil and cook the noodles at that point. Serve with the cheese mixture.
• Slow Cooker Instructions: In a large pot over medium-high heat, add the oil, onion, and ground meat. Season with salt and pepper, and sauté until the meat is browned. Add in garlic and cook for another minute or two. Put the meat mixture into the slow cooker. Stir in spices, tomato paste, marinara sauce, and broth. Turn the slow cooker on LOW for 4-6 hours. About 30 minutes before serving, add broken lasagna noodles and cook until tender. Stir in spinach, if using. Enjoy in a bowl with a dollop of cheese mixture on top.