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Venison Lasagna


  • 1 lb Spicy venison sausage
  • 2 ts Onion salt
  • 2 ts Garlic salt
  • 1 cn 16 oz. whole tomatoes
  • 1 cn 15 oz. tomato sauce
  • 3 tb Dried parsley flakes
  • 1 ts Sugar
  • 1 ts Basil leaves
  • 2 ts Salt
  • 1 cn 8 oz. mushroom pieces
  • 6 Uncooked lasagna noodles
  • 1 pk 16 oz. pkg ricotta cheese
  • 1/2 c Parmesan cheese
  • 1 1/2 ts Oregano leaves
  • 2 c Chredded mozzarella cheese


    1. Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown.
    2. Drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms.
    3. Heat to boil, stirring occasionally. Reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.
    4. Cook noodles as directed on package.
    5. Reserve 1/2 cup of the sauce mixture.
    6. Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano.
    7. Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches.
    8. Repeat above process until you have 2 layers. Spoon reserve sauce on top, top with mozzarella and sprinkle with Parmesan.
    9. Cook uncovered at 350F for 45 minutes. Let stand 15 minutes.
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