Yield: 6 servings
1 lbs Spicy venison sausage
2 tsp Onion salt
2 tsp Garlic salt
1 can 16 oz. whole tomatoes
1 can 15 oz. tomato sauce
3 tbsp Dried parsley flakes
1 tsp Sugar
1 tsp Basil leaves
2 tsp Salt
1 can 8 oz. mushroom pieces
6 Uncooked lasagna noodles
1 pack 16 oz. pkg ricotta cheese
1/2 cup Parmesan cheese
1 1/2 tsp Oregano leaves
2 cup Chredded mozzarella cheese
Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown.
Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, ½ teaspoon salt and mushrooms.
Heat to boil, stirring occasionally.
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, 1 ½ 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.