Venison Lasagna

Recipe Ingredients

1 lb	454g / 16oz	Spicy venison sausage
2 teaspoons	10ml	Onion salt
2 teaspoons	10ml	Garlic salt
1		Whole tomatoes
1		Tomato sauce
3 tablespoons	45ml	Dried parsley flakes
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Basil leaves
2 teaspoons	10ml	Salt
1		Mushroom pieces
6		Uncooked lasagna noodles
1		-- ¥
1		Ricotta cheese
1/2 cup	73g / 2.6oz	Parmesan cheese
1 1/2 teaspoons	7.5ml	Oregano leaves
2 cups	292g / 10oz	Shredded mozzarella cheese

Recipe Instructions

Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat to boil, stirring occasionally. Reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Cook noodles as directed on package. Reserve 1/2 cup of the sauce mixture.

Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano. Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches. Repeat above process until you have 2 layers. Spoon reserve sauce on top, top with mozzarella and sprinkle with Parmesan.

Cook uncovered at 350F for 45 minutes. Let stand 15 minutes.

Source:
Jean Hopkins-Mom

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