- 1 lb. spicy venison sausage
- 2 tsp. onion salt
- 2 tsp. garlic salt
- 1 can (16 oz.) whole tomatoes
- 1 can (15 oz.) tomato sauce
- 3 Tbsp. dried parsley flakes
- 1 tsp. sugar
- 1 tsp. basil leaves
- 2 tsp. salt
- 1 can (8 oz.) mushroom pieces
- 6 lasagna noodles, uncooked
- 1 pkg. (16 oz.) ricotta cheese
- 1/2 c. parmesan cheese
- 1 1/2 tsp. oregano leaves
- 2 c. shredded mozzarella cheese
Cook and stir sausage, onion salt, garlic salt and salt in 10-inch skillet until sausage is light brown. Drain grease from meat. Add tomatoes including juice, tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms to skillet. Heat to boil, stirring occasionally. Reduce heat and simmer uncovered until mixture has thickened, about 1 hour. Cook noodles as directed on package. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan, remaining parsley, remaining salt and oregano. In an ungreased 10X6X2 inch pan layer noodles, sauce mixture, 2/3 cup mozzarella cheese and ricotta cheese. Repeat in a second layer using another 2/3 cup of mozzarella. Spoon the reserved sauce on top. Sprinkle with remaining parmesan and mozzarella. Cook uncovered at 350 degrees for 45 minutes. Let stand 15 minutes before serving.
