How to Make Wild Game Lasagna: A Step-by-Step Guide

Jessica Manuell // April 10

Combine your lasagna with wild game and you’ve got yourself a meaty, cheesy, and pasta-filled dinner!

Ingredients for Wild Game Lasagna:

  • 1 pound of ground game meat (in this case, elk)
  • ½ cup chopped onion
  • 1 clove garlic
  • 6 oz Ricotta Cheese
  • 6 Lasagna noodles 
  • 4 – 5 oz Mozzarella Cheese
  • Fresh grated Parmesan cheese
  • 24 oz pasta sauce


  • Brown ground meat with chopped onion and garlic in a skillet over medium seasoning to taste.
  • Add in black pepper, thyme, basil, and Mrs. Dash no-salt seasoning, if desired.
  • Preheat oven to 350 degrees F. 
  • While the meat is browning, boil lasagna noodles for 4 minutes.
  • In an 8.5-inch square pan, place two lasagna noodles side by side. Using a spatula or spoon, spread 2 oz ricotta cheese onto the noodles. Take 1/3 browned meat and layer on top of the ricotta. Spoon roughly 8 oz pasta sauce evenly onto the meat.
  • Sprinkle 1 oz mozzarella evenly onto the sauce. Repeat two more times
  • Sprinkle dish evenly with fresh grated Parmesan.
  • You can add other vegetables in any of the layers if you want.
  • Place the dish in the oven for 20 to 25 minutes for the cheese to melt, the noodles to finish cooking, and the ingredients to meld. 
  • Remove from the oven and let cool for 5 minutes before serving. 
Wild Game Lasagna

Serves 6 to 8

Have you ever made wild game lasagna? What’s your favorite meat to add in?

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About the Author

Jessica Manuell

Jessica is a hunter from Northern Arizona and currently writes for and promotes ReelCamo Girl, Great American Wildlife, Miss Pursuit, Safari Club International, Prois Hunting gear, and her own blog Outdoors Lady. She volunteers her time teaching others as a Hunter Education Instructor in Arizona and she is acting chair of the National Wild Turkey Federation Women In The Outdoors Northern Arizona Chapter. Besides hunting big game, both archery and rifle and upland birds with their German Shorthairs, Jessica enjoys hiking and outdoor photography. Jessica graduated with a Master's Degree in Crop Science from Oregon State University and currently works as the Operations Manager for Canyon Coolers.