Venison lasagna
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spicy venison sausage |
| 2 | teaspoons | Onion salt |
| 2 | teaspoons | Garlic salt |
| 1 | can | 16 oz. whole tomatoes |
| 1 | can | 15 oz. tomato sauce |
| 3 | eaches | Tb Dried parsley flakes |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Basil leaves |
| 2 | teaspoons | Salt |
| 1 | can | 8 oz. mushroom pieces |
| 6 | eaches | Uncooked lasagna noodles |
| 1 | each | Pk 16 oz. pkg ricotta cheese |
| ½ | cup | Parmesan cheese |
| 1½ | teaspoon | Oregano leaves |
| 2 | cups | Chredded mozzarella cheese |
Directions
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, 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, 1½ 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.
Submitted By SHARON STEVENS On 11-23-94