Venison Fennel Lasagna | MeatEater Cook

Ingredients

• Tomato Sauce
• Two 28 oz. cans of crushed tomato, puréed
• 1 cup extra virgin olive oil
• 3 medium yellow onions, chopped
• 1 bulb garlic, cloves crushed
• 2 tbsp. dried oregano (Mexican if possible)
• 2 tsp. kosher salt
• 2 tsp. smoked paprika
• 2 tsp. red chili flakes
• 2 tbsp. white sugar
• 1 cup fresh basil, chopped
• Lasagna
• 1 lb. box of dry lasagna sheets
• 8 oz. mozzarella cheese
• 1 cup grated parmesan
• 6 cups homemade tomato sauce
• 2 lb. ground venison
• 1 large yellow onion, finely chopped
• 1 bulb garlic, finely chopped
• ½ cup red wine
• ½ tsp. cinnamon
• 1 tsp. ground fennel seed
• 2 tsp. salt
• 1 tsp. black pepper
• 1 tbsp. vegetable or canola oil
• For the cheese mixture
• 16 oz. cottage cheese
• 16 oz. ricotta cheese
• Four eggs
• 1 tsp. each salt and pepper
• Chopped basil and parsley (optional)