VENISON LASAGNA

      Title: VENISON LASAGNA
  Categories: Casseroles, Main dish, Meats
       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.
[ add our full cookbook to your website ] [ Search The Cookbook ]