Title: Venison Lasagna
Categories: Game Main
Yield: 6 Servings
| 1 | lb | Spicy venison sausage |
| 2 | ts | Onion salt |
| 2 | ts | Garlic salt |
| 1 | cn | 16 oz. whole tomatoes |
| 1 | cn | 15 oz. tomato sauce |
| 3 | tb | Dried parsley flakes |
| 1 | ts | Sugar |
| 1 | ts | Basil leaves |
| 2 | ts | Salt |
| 1 | cn | 8 oz. mushroom pieces |
| 6 | | Uncooked lasagna noodles |
| 1 | pk | 16 oz. pkg ricotta cheese |
| 1/2 | c | Parmesan cheese |
| 1 1/2 | ts | Oregano leaves |
| 2 | c | Chredded mozzarella cheese |
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.