A Rustic Twist on Classic Lasagna
I came across a video on social media by Kristen’s Friends featuring a meatloaf-style lasagna, and since I enjoy trying new recipes, I decided to make it our own. Around here, I don’t follow recipes word for word — I use them as a guide and build from there. Cooking is part creativity, part experience, and part using what you already have on hand.
For this version of venison and beef meatloaf lasagna, I adjusted the ingredients to fit our kitchen. Instead of making a special trip to the store, I used my homemade tomato sauce with herbs and blended it with a can of tomato paste to thicken it and deepen the flavor.
Why Use Venison in Lasagna?
Using venison in this recipe gives it a rustic, from-the-field flavor that fits right into our Old Folks Adventures lifestyle. Venison adds depth and leanness, while the beef keeps it tender and balanced. If you’re looking for a hearty ground venison recipe, this is a great one to try.
Layered together with noodles, sauce, and cheese, this hearty baked dish brings together two comfort food classics — meatloaf and lasagna — into one filling family meal.
If you don’t have venison, you can easily substitute ground beef or pork. This recipe is flexible and forgiving.
Simple Ingredient Swaps That Work
For the cheese layer inside the loaf, I made my own mixture using cream cheese and cottage cheese instead of ricotta. It gave the dish a rich, hearty texture that worked perfectly with the meat mixture.
The first time I made it, I realized it could use a little more sauce in the center. Next time, I’ll add an extra layer of pasta sauce over the noodles to keep everything moist and flavorful. That’s how I learn — make it, adjust it, and improve it the next time.
Recipes are guides, not rules.
A Hearty Family Dinner from the Oven
I served this venison meatloaf lasagna with homemade rolls, and it made for a satisfying, stick-to-your-ribs supper. It’s the kind of meal that fills the kitchen with good smells and brings everyone to the table hungry.
It’s hearty, comforting, and perfect for feeding a family after a long day — whether that day was spent outdoors or just getting things done around home.
Don’t be afraid to experiment, adjust the seasoning, or add your own spin. Some of the best meals come from confidence and curiosity in the kitchen.
Give this hearty venison and beef meatloaf lasagna a try at your next family dinner and see how it fits into your own kitchen adventures.
Ready to Make It?
Here’s the full recipe so you can make this rustic venison meatloaf lasagna at home.
Cheryl’s Venison & Beef Meatloaf Lasagna – Two Comfort Classics in One
Old Folks Adventures : www.oldfolksadventures.com
Equipment
Ingredients
- 1.5 pound Lasagna Noodles
- 1 tsp Pink Salt you can use regular salt if preferred
- 1 pound Beef
- 1 pound venison
- 3 cups tomato sauce I used my homemade sauce with herbs. You can use store bought pasta sauce, if you prefer and omit the tomato paste
- 1 6oz can tomato paste
- 1/2 tsp ground black pepper
- 1 tsp granulated garlic
- 2 Tbsp Italian Seasoning to taste 1 for meat and 1 for sauce or per taste
- 2 eggs
- 4 oz cream cheese for cheese blend on noodles, instead of ricotta cheese
- 2 cup cottage Cheese for cheese blend on noodles, instead of ricotta cheese
- 2 cups mozzarella cheese 1 cup inside roll and 1 cup on top
- 1/2 cup parmesan cheese 1/4 cup inside roll and 1/4 cup on top
- 2 Tbsp parsley mix with parmesan cheese
Instructions
- Cook noodles per box instructions
- mixing the beef and venison in mixing bowl
- add all Seasoning; tsp of salt 1/2 tsp ground black pepper, tsp granulated garlic, Tbs Italian seasoningmix seasonings into the meat mixture
- add two eggs to the meat mixture
- mix well by hand
- flatten meat on parchment paper and shape into a rectangle
- spread a thin layer of pasta sauce over the meat mixtureI made my own pasta sauce
- lay one layer of cooked noodles over the meats (five or as needed)
- add layer of cottage and cream cheese blend or ricotta cheeseI blended 4 ounces of cream cheese, 1 1/2 to 2 cups of cottage cheese and 1 egg for my cheese blend. you can also add some parmesan cheese in, if you like.
- spread out 1 cup mozzarella cheese or however much you want
- spread 1/4 cup of parmesan cheese mixed with parsley over the mozzarella
- add another layer of noodles
- roll into a log
- place on baking sheet lined with parchment paper
- spread tomato sauce over log
- put in a preheated oven at 375 degrees F bake for approximately 1 hour or until cheese is bubbly and slightly browned
- after 30 minutes of cook time, remove from oven
- add a layer of mozzarella cheese, about 1 cup or as much as you want
- sprinkle about 1/4 cup of the parmesan cheese mixed with parsley over the mozzarella layer
- place back in oven for 25 to 30 minutes
- remove from oven
- let it rest for around 10 or so minutes
- cut and serve
Nutrition
Let’s Hear From You
Have you ever used venison in a comfort food recipe like lasagna or meatloaf — or would you stick with traditional beef?
great flavor