Classic Elk Lasagna

Classic Elk Skillet Lasagna

Lasagna has always been known as a classic comfort food with layered rich tomato sauce, thick lasagna noodles and a whole lot of cheese. This particular skillet elk lasagna uses ricotta cheese, fresh mozzarella and of course a lot of parmesan cheese. I have to say that this is just as good cold as it is hot out of the oven.

Another successful Wednesday night dinner with the family served with a loaf of sourdough bread and cold butter. I had a side salad but we all preferred wasting the additional calories on another serving of lasagna instead! Who needs salad when you can enjoy another helping of cheesy greatness!

The lasagna was pretty easy to make and was fully cooked and out of the oven in 40 minutes. Of course, I would recommend letting the lasagna rest for another ten minutes after you take it out of the oven. I hope you give this a try for your family and you all enjoy as much as we did! ~Kristy


  • 10 lasagna noodles
  • 1 pound ground elk
  • 1 sweet yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 3 cups tomato sauce
  • 32 ounces ricotta cheese
  • 1 cup Parmesan cheese
  • 8 ounce fresh mozzarella, sliced
  • 2 eggs


Preheat oven to 400 degrees. Break lasagna noodles in half and cook following instructions on package. Heat cast iron skillet over medium-high heat. Add olive oil and sauté onion and garlic. Add ground elk and cook until browned. Remove elk meat from skillet and set aside in a bowl. Add 3 cups of your favorite tomato sauce to meat mixture and stir. In a separate bowl add ricotta cheese and 3/4 cup Parmesan cheese. Add two eggs to cheese and stir making sure that the eggs are mixed in well with the cheese mixture. Add a thin layer of meat sauce to the bottom of your skillet. Add a layer of lasagna noodles. Add a layer of the cheese mixture and then add a few slices of fresh mozzarella cheese. Repeat this layering process until all ingredients are gone. Cover the top of your lasagna loosely with foil and bake for 30 minutes. Remove the foil and add the remaining Parmesan cheese. Continue to bake for 10 more minutes. Remove from oven when sauce is bubbling and cheese is melted.

Serve with garlic bread and a side salad.


Classic Elk Skillet Lasagna

3 Cups Favorite Tomato Sauce, 1lb Ground Elk

Classic Elk Skillet Lasagna

2 Eggs, 32 oz Ricotta Cheese, 3/4 cup Parmesan Cheese

Classic Elk Skillet Lasagna

Layer Meat Sauce, Lasagna noodles, Cheese

Classic Elk Skillet Lasagna

Continue Layering Lasagna

Classic Elk Skillet Lasagna

Bake in Oven 400 Degrees. Cover Lasagna and Cook for 30 minutes. Uncover and add Remaining Parmesan Cheese – Cook 10 More Minutes

Classic Elk Skillet Lasagna


  • Reply February 26, 2018


    Love this recipe! I am so happy to see game meat recipes with a cast iron skillet (my two new favorite things). I accidentally used all of my parm cheese in the filling mixture so when I un-covered the skillet with the foil, I topped the lasagna with fresh slices of tomato (super yummy). Any excuse to use more ground elk meat is cool by me- I will definitely make this again.

  • Reply January 6, 2017


    When you combine a classic like Lasagna with wild game how can you lose? A very good dish and well worth trying. I am going to make it with Bison next time and see if that works as we are running out of Elk and won’t be able to replenish until next December. Thanks for the wide variety of recipies to try.

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