Ground Elk Lasagna

Ground Elk Lasagna is a rich, hearty comfort meal made with lean Canadian elk meat, savoury tomato sauce, creamy ricotta, and melted mozzarella cheese layered between tender lasagna noodles. This flavourful dish is a delicious way to cook with ground elk, offering a healthier, high-protein alternative to traditional beef lasagna. Perfect for family dinners, weekend cooking, or anyone looking for new elk recipes, this recipe highlights the natural flavour of premium farm-raised elk from Elk Ridge Farm. If you’re looking for easy and satisfying ways to cook with elk meat in Ontario and across Canada, this lasagna is a must-try.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 6 Servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

Meat Sauce

1 lb ground elk
1 tbsp olive oil
1 small onion diced
3 cloves garlic minced
1 jar 24 oz / 700 ml tomato pasta sauce
1 tbsp tomato paste
1 tsp Italian seasoning
Salt and pepper to taste

Pasta & Cheese

9 –12 lasagna noodles
1½ cups ricotta or cottage cheese
1 egg
½ cup grated parmesan
2 cups shredded mozzarella

Method

Cook the Meat Sauce

Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened. Add ground elk and cook until browned.

Add Sauce Ingredients

Stir in garlic, tomato pasta sauce, tomato paste, Italian seasoning, salt, and pepper. Simmer for about 20 minutes to develop flavour.

Prepare Cheese Mixture

In a bowl, combine ricotta (or cottage cheese), egg, and grated parmesan. Mix until smooth.

Cook Noodles

Cook lasagna noodles according to package directions. Drain and set aside.

Assemble the Lasagna

In a baking dish layer ingredients in this order:
meat sauce → noodles → ricotta mixture → mozzarella.
Repeat layers and finish with mozzarella on top.

Bake

Bake at 375°F (190°C) covered for 30 minutes. Remove cover and bake another 10–15 minutes until bubbly and golden.

Rest

Let lasagna rest for 10 minutes before slicing and serving.

Notes

For best flavour, allow the meat sauce to simmer slowly. Elk is lean, so avoid overcooking the meat. Letting the lasagna rest helps the layers hold together when sliced.