INGREDIENTS

½ package of no-boil lasagna noodles

1 lb. ground venison

1 medium chopped onion or minced onion seasoning to taste

2 cloves minced garlic

2 tbsp. olive oil

1-2 tsp Pit Boss GSP (garlic, salt, pepper)

2 tsp. Italian seasoning

3 cups tomato/pasta sauce

32 oz ricotta cheese

1 cup shredded parmesan cheese, divided

16 oz fresh, sliced mozzarella

2 eggs

INSTRUCTIONS

  1. Preheat Pit Boss vertical smoker to 350 degrees.
  2. Add olive oil, GSP, minced garlic, chopped onion (or minced onion seasoning) and ground venison to heated skillet. Cook until meat is browned. Add the tomato/pasta sauce to the browned venison and stir.
  3. In a separate bowl, mix ricotta cheese, ¾ cup parmesan cheese, and eggs until everything is completely combined.
  4. Add a thin layer of meat sauce to the bottom of a prepared cast iron casserole dish. Top meat sauce with lasagna noodles, followed by cheese mixture and then a few slices of fresh mozzarella. Repeat these steps until all ingredients are gone.
  5. Top lasagna with the remaining ¼ cup of parmesan and place grill. (You can cover with foil to keep moisture in, but this is optional.)
  6. Cook for 35-45 mins.
  7. Remove from grill and let rest for 10 mins. Serve and enjoy!