Venison Lasagna

• 1/4 c. vegetable oil
• 1 lb. ground venison
• 1 (8 oz.) can tomato sauce with mushrooms
• 1 tsp. basil
• 1 tsp. salt
• noodles
• 8 oz. cottage cheese
• 1/2 c. grated Parmesan cheese
• 1/4 lb. Italian sausage
• 1/4 c. chopped onion
• 1 lb. canned tomatoes
• 1/2 tsp. sugar
• 3 Tbsp. chopped parsley
• 1/8 tsp. pepper
• 8 oz. grated Cheddar or Mozzarella cheese

1. Brown venison in oil.
2. Combine tomato sauce, basil, salt, sausage, onion, tomatoes, sugar, parsley and pepper and simmer 45 minutes.
3. While simmering, cook 8 ounces of noodles according to package directions; drain.
4. In a casserole dish, alternate in 2 layers:
5. noodles, venison, sauce, Cheddar or Mozzarella cheese, cottage cheese and Parmesan cheese.
6. Bake at 350u0b0 for 35 minutes. Makes 6 servings.

vegetable oil, ground venison, tomato sauce with mushrooms, basil, salt, noodles, cottage cheese, parmesan cheese, italian sausage, onion, tomatoes, sugar, parsley, pepper, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=546284 (may not work)