Venison Lasagna

Name: Venison Lasagna
Ingredients: 1 pound venison sausage, spicy; 2 teaspoons onion salt; 2 teaspoons garlic salt; 16 ounces tomatoes whole; 15 ounces tomato sauce; 3 tablespoons parsley flakes dried; 1 teaspoon sugar; 1 teaspoon basil; 2 teaspoons salt; 8 ounces mushrooms, canned; 6 each lasagna noodles uncooked; 16 ounces ricotta cheese; 1/2 cup parmesan, parmigiano-reggiano cheese, grated; 1 1/2 teaspoons oregano; 2 cups mozzarella cheese shredded

15 ingredients

14 steps

Ingredients

1 pound venison sausage, spicy
2 teaspoons onion salt
2 teaspoons garlic salt
16 ounces tomatoes whole
15 ounces tomato sauce
3 tablespoons parsley flakes dried
1 teaspoon sugar
1 teaspoon basil
2 teaspoons salt
8 ounces mushrooms, canned
6 each lasagna noodles uncooked
16 ounces ricotta cheese
1/2 cup parmesan, parmigiano-reggiano cheese, grated
1 1/2 teaspoons oregano
2 cups mozzarella cheese shredded

Directions

1

Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown.
2

Drain.
3

Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms.
4

Heat to boil, stirring occasionally.
5

Reduce heat.
6

Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.
7

Cook noodles as directed on package.
8

Reserve 1/2 cup of the sauce mixture.
9

Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano.
10

Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches.
11

Repeat above process until you have 2 layers.
12

Spoon reserve sauce on top, top with mozzarella and sprinkle with Parmesan.
13

Cook uncovered at 350F (180C) for 45 minutes.
14

Let stand 15 minutes.