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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
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.
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