Lasagna with Venison and Wild Boar

Everyone who tries it ends up loving my Mom's lasagna.  The only changes I've made to her recipe are substituting venison for ground beef and wild boar for ground pork. 

Since it's a so much work to cook this lasagna, I generally like to make two or three pans full at one time.  Put the extra pans in the freezer and save them for a cold winter night when you want something nice and hot to warm you up.
 
Ingredients
  • 1 lb ground venison
  • 1 lb ground wild boar
  • 1 small onion, chopped
  • 1 28 oz can crushed tomatoes
  • 1 12 oz can tomato paste
  • 1 tbs sugar
  • 1 tsp salt
  • ½ tsp oregano
  • ½ tsp thyme leaves
  • ½ tsp crushed red pepper
  • ¼ tsp garlic salt
  • 1 package lasagna noodles (you'll use about 12 of them)
  • 1 15 oz container ricotta cheese
  • 2 eggs
  • 32 oz shredded mozzarella cheese
The first step is to prepare the meat sauce.  In a large pot, brown the venison and boar, adding the chopped onion at the beginning.  Stir frequently until all juices have evaporated or boiled off.  Add crushed tomatoes, tomato paste, sugar, salt, oregano, thyme, red pepper, and garlic salt.  Stir it all together, then cover and let simmer for 30 minutes.

As the 30 minutes winds down, prepare the lasagna noodles according to the recipe on the box.  While the noodles are cooking, mix the eggs and ricotta cheese in a bowl.

Preheat oven to 375°F.  Using one or more deep baking pans, you will now layer the lasagna.  Put the noodles on the bottom, then cover with ricotta mixture.  Add a layer of mozzarella cheese, then cover with meat.  Repeat until you get within an inch of the top of your dish, then top with cheese.

Bake 45 minutes or until lasagna is heated throughout.  If you had it in the refrigerator prior to cooking, your baking time can be elongated by another half hour. 

Let stand 10 minutes prior to serving.