Recipe - Venison Lasagna

1 pound Spicy venison sausage
2 teaspoon Onion salt
2 teaspoon Garlic salt
1 cn 16 oz. whole tomatoes
1 cn 15 oz. tomato sauce
3 tablespoon Dried parsley flakes
1 teaspoon Sugar
1 teaspoon Basil leaves
2 teaspoon Salt
1 cn 8 oz. mushroom pieces
6 Uncooked lasagna noodles
1 pack 16 oz. pkg ricotta cheese
One half cup Parmesan cheese
1 One half teaspoon Oregano leaves
2 cup Chredded mozzarella cheese

Cook and stir sausage, onion and garlic salt in 10inch skillet until
sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce, 2
tablespoons parsley, sugar, basil, One half 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 One half cup of the sauce mixture. Mix ricotta
cheese, One fourth cup Parmesan, 1 tablespoon parsley, 1 One half teaspoons salt and
oregano. Layer One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini