Slow Cooker Venison Lasagna

One of my favorites…so easy I can write this recipe from memory! And there is little I can do from memory any more.

Enjoy!! (I enjoyed so much I almost forgot to take this picture.)

Ingredients

• 1 lb ground venison
• 1 c chopped white onion
• 1 box lasagna noodles
• 8 oz ricotta cheese
• 8 oz cottage cheese
• 2 tbsp basil pesto
• 28 oz tomato sauce
• 6 oz tomato paste
• shredded mozzarella
• Oregano
• Salt and pepper

Instructions

• In a large pot, Brown the venison and onion.

• Pour in the tomato sauce and tomato paste.

Stir!

• In a small bowl, blend the ricotta and cottage cheeses.

• Stir in the pesto.

Mmmm. This part is so yummy.

• In the slow cooker, put a layer of meat sauce down.

• Next put down a layer of noodles. (Uncooked.)

• Then add a layer of the ricotta cheese mixture.

• Then add a layer of the mozz.

• Repeat the layers until the lasagna is complete, ending with a thick topping of shredded mozzarella.
• Cook on Low for 4.5 hours.

Yum!

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