Want the comfort of lasagna without being in the kitchen all day? This lasagna recipe looks and tastes the part but has some (NOT grandma-approved) shortcuts, err, time-saving measures... Like quick and easy oven ready noodles and red sauce from a jar. This could be grounds for banishment from some families but rest assured; your secret shortcuts are safe with me! If you wanted to use a smaller baking dish than the recipe calls for, you could--and then it would allow you to stack an additional layer or two. A 9x9 baking dish would work great, and, when in doubt, just add more cheese!
Place a large skillet over medium high heat with 2 tablespoons EVOO. Add the venison sausage to the pan, season with a touch of salt, pepper, and Italian seasoning, break it up until the meat is crumbled and cook until browned. Mix in jar of red sauce and 1/4 c water. Bring to a bubble and lower heat to simmer. Simmer for 10 mins. Remove from heat.
While the venison is browning, place a large saucepot over medium heat and melt the butter. Sprinkle the flour over the butter, stir to incorporate, and cook it for about 1-2 minutes. Add milk and whisk until the sauce begins to bubble. Season it with salt and black pepper to taste, then simmer until the sauce thickens. Add 1/4c of mozzarella cheese, stir to incorporate. Remove from heat.
Place 1/2 cup meat sauce on bottom of 9x13 baking dish. Place oven ready noodles on top, and place 1/3 of the meat sauce on the noodles, then drizzle approx. ½ cup of the bechamel sauce over the meat sauce, then sprinkle a 1/4 c of mozzarella cheese, and repeat noodles, sauces, and cheese in order above for 3 layers. Once you complete the 3rd layer spread shredded mozzarella cheese on top.
Bake covered with foil for 25 minutes at 375. Remove foil and bake for an additional 15 minutes or until the cheese reaches desired color. Remove from the oven and let rest 20-30 minutes before serving. This will allow it set up and help it stay together when slicing. Serve with a fresh side salad and some garlic bread. Enjoy!
--Wild Game Cook