Venison lasagna

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.

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, 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.