Venison Lasagna

• 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

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.

sausage, onion salt, garlic salt, tomatoes, tomato sauce, parsley, sugar, basil, salt, mushrooms, lasagna noodles, ricotta cheese, parmesan, oregano, mozzarella cheese

Taken from recipeland.com/recipe/v/venison-lasagna-34925 (may not work)