Preheat your oven to 350°F (175°C). Gather your ingredients while the oven warms up.

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add 1 diced onion and 5 minced garlic cloves, and cook until soft and fragrant, about 5 minutes. Stir in 1 pound of ground venison and cook until browned, about 5-7 minutes. Add 1 can of tomato paste, 1 can of crushed tomatoes, ½ cup of chicken stock, 2 tablespoons of red wine vinegar, and 1 tablespoon of Italian seasoning. Let simmer for 15 minutes.

In a medium bowl, combine 15 ounces of ricotta cheese with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 tablespoon of Italian seasoning. Mix until creamy.

Pour ½ cup of water into a 9x13-inch baking dish. Lay uncooked lasagna noodles in a single layer at the bottom.

Spread a layer of the venison ragu sauce over the noodles, add dollops of the ricotta mixture, and sprinkle with ½ cup of shredded mozzarella. Repeat layering with remaining ingredients, finishing with mozzarella on top.

Cover with aluminum foil and bake for 40-50 minutes. In the last 15-20 minutes, remove the foil to brown the cheese.

Allow the lasagna to cool for about 10 minutes, cut into portions, and serve warm.