Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Submitted By SHARON STEVENS On 11-23-94

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