I love lasagna, but sometimes building it can just seem like too much of a production. Yes, that is very lazy of me, but it’s true. So, for those times when the family is craving the cheesy, comforting goodness of lasagna, but you aren’t in the mood to make it, try this.

Ingredients

3 to 4 cups venison meat sauce

15 oz ricotta cheese

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

1 cup sliced mushrooms (optional)

1 lb Rontini or Ziti, cooked and drained

Directions:

Heat the oven to 350°.

Mix the meat sauce, ricotta, mozzarella, and half of the parmesan in a large bowl. Add the mushrooms and mix, then add the pasta and mix until it is thoroughly coated with the sauce and cheese mixture.

Spread mixture into a 9x13 baking dish. Sprinkle remaining parmesan cheese over top and place in over, uncovered, for 30 to 40 minutes (until casserole is heated through).

Let sit for five minutes and serve.

Side Note: If you don’t have any meat sauce in the freezer and you don’t have time to make it, substitute it with 1/2 lb ground venison, browned, mixed with 1 16 oz jar of your favorite pre-made tomato sauce.

Essential Equipment