 Venison Lasagna- 1 lb. venison sausage
- 2 tsp. onion salt
- 2 tsp. garlic salt
- 1 can (16 oz.) whole tomatoes
- 1 can (15 oz.) tomato sauce
- 3 T. dried parsley flakes
- 1 tsp. sugar
- 1 tsp. basil
- 2 tsp. salt
- 1 can (8 oz.) mushroom pieces
- 6 oz. uncooked lasagna noodles
- 16 oz. ricotta cheese
- 1/2 cup Parmesan cheese
- 1-1/2 tsp. oregano
- 2 cups shredded mozzarella cheese
Preparation -
Cook and stir the sausage, onion salt and garlic salt in a 10" skillet until the sausage is lightly browned. Drain. Add the tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat to boiling, stirring occasionally. Reduce heat, then simmer, uncovered, until the mixture is the consistency of thick spaghetti sauce, about 1 hour. Cook the lasagna noodles as directed on the package. Mix the ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1-1/2 teaspoons salt and oregano. Layer half of the noodles, 1/3 of the sauce mixture, 1/3 of the mozzarella cheese and half of the ricotta cheese mixture in a greased oblong pan, about 10" x 8" x 2". Repeat above process until you have 2 layers. Spoon the remaining 1/3 of the sauce on top; top with the remaining 1/3 of the mozzarella and sprinkle with the remaining Parmesan. Bake uncovered at 350º for 45 minutes. Let stand for 15 minutes before serving.This recipe is from a collection of Wild Game Recipes from the International Hunters Association
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