Venison lasagna

6 servings

Ingredients

Quantity Ingredient
1 pounds Spicy venison sausage
2 teaspoons Onion salt
2 teaspoons Garlic salt
1 can 16 oz. whole tomatoes
1 can 15 oz. tomato sauce
3 eaches Tb Dried parsley flakes
1 teaspoon Sugar
1 teaspoon Basil leaves
2 teaspoons Salt
1 can 8 oz. mushroom pieces
6 eaches Uncooked lasagna noodles
1 each Pk 16 oz. pkg ricotta cheese
½ cup Parmesan cheese
1½ teaspoon Oregano leaves
2 cups Chredded mozzarella cheese

Directions

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, ½ 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 ½ cup of the sauce mixture. Mix ricotta cheese, ¼ cup Parmesan, 1 tablespoon parsley, 1½ teaspoons salt and oregano. Layer ½ 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.

Submitted By SHARON STEVENS On 11-23-94

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