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Categories:
sausage onion salt garlic salt tomatoes tomato sauce parsley sugar basil salt mushrooms lasagna noodles Ricotta cheese Parmesan oregano Mozzarella cheese
Viewed: 36 - Published at: 4 years agoIngredients
- 1 pound venison sausage, spicy
- 2 teaspoons onion salt
- 2 teaspoons garlic salt
- 16 ounces tomatoes whole
- 15 ounces tomato sauce
- 3 tablespoons parsley flakes dried
- 1 teaspoon sugar
- 1 teaspoon basil
- 2 teaspoons salt
- 8 ounces mushrooms, canned
- 6 each lasagna noodles uncooked
- 16 ounces ricotta cheese
- 1/2 cup parmesan, parmigiano-reggiano cheese, grated
- 1 1/2 teaspoons oregano
- 2 cups mozzarella cheese shredded
Method
- 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 (180C) for 45 minutes.
- Let stand 15 minutes.
