Beef / Pork

Venison Cabbage "Lasagna" is for Dinner.

Venison Cabbage "Lasagna" takes 20 minutes to prepare.

Venison Cabbage "Lasagna" takes 45 minutes to cook.

Venison Cabbage "Lasagna" makes 12 servings.

The ingredients for Venison Cabbage "Lasagna" are:

2 lbs. ground venison
1 medium head cabbage, diced
1 medium onion
1 green pepper
2 cans diced tomatos
1 container Wegmans Ranch Dip
8 oz New York Extra Sharp Cheddar Cheese
1 C. mozarella cheese
1 jar spagetti sauce
1/4 C. parmesean Cheese
1/2 C. Italian bread crumbs

Here is how you make Venison Cabbage "Lasagna":

Spray 13 x 9 casserole dish with Pam.Boil cabbage until tender. Drain.Cook venison, then drain. Add onion and green pepper and cook until tender. Add diced tomatos.Layer your ingredients by first adding about 1/2 cup of spagetti sauce to bottom of casserole dish. Then layer half of the cooked cabbage. Layer half the venison mixture. Spread half of the container of ranch dip on top. Add half of the cheeses. Then add another layer of cabbage, venison, ranch dip, cheeses and then pour the rest of the jar of spagetti sauce on top and spread evenly. Sprinkle with parmesean cheese and bread crumbs.Bake at 375 degrees for 45 minutes to one hour.Serving Size: Makes 12 3" servings.Number of Servings: 12Recipe submitted by SparkPeople user LINDAZWATTY.

The nutritional information for Venison Cabbage "Lasagna" is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 367.2

• Total Fat: 17.6 g
• Cholesterol: 105.0 mg
• Sodium: 1,265.2 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 3.1 g
• Protein: 31.2 g