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Venison Tortilla Lasagna

Total Time

Prep: 25 min. Bake: 35 min. + standing


12 servings

I always keep a copy of this recipe around, because every time someone new tries this lasagna, they want to make it, too. It freezes well and is excellent for leftovers…if there are any.


  • 1 pound ground venison
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1 cup salsa
  • 1 envelope taco seasoning
  • 2 large eggs, lightly beaten
  • 2 cups 4% small-curd cottage cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 10 flour tortillas (8 inches)
  • 1-1/2 cups shredded cheddar cheese


  1. In a large skillet, cook venison over medium heat until no longer pink; drain. Add the tomatoes, salsa and taco seasoning; cook, stirring occasionally, until heated through. In a small bowl, combine the eggs, cottage cheese, oregano and cumin.
  2. Cut tortillas in half; place half of them in a greased 13x9-in. baking dish (tortillas will overlap). Top with half of the meat sauce. Spoon cottage cheese mixture over the top. Layer with remaining tortillas and meat sauce.
  3. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

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  • LaShawnda81
    Dec 3, 2014

    I am always looking for good deer recipes and this one is definitely worth the time and effort. My family of 4 ate on this for 3 days. I love being able to have left overs especially when you have kids. Thank you for your awesome recipe and God Bless :)

  • scrapo
    Feb 28, 2011

    Yummy! Love to make the whole recipe and then freeze half for busy nights.

  • sbnelson
    Jul 17, 2009

    I tried this recipe- - all I can say Yummy! My husband and I really enjoyed this dish. It is easy to prepare--- I will be cooking this again in the future.