Venison Lasagna
Yield
6 servingsPrep
30 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ½ | cup |
Parmesan cheese
|
|
| 1 ½ | teaspoons |
oregano
|
|
| 2 | cups |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
venison
sausage, spicy |
|
| 1E+1 | ml |
onion salt
|
|
| 1E+1 | ml |
garlic salt
|
|
| 462.4 | ml/g |
tomatoes
whole |
|
| 433.5 | ml/g |
tomato sauce
|
|
| 45 | ml |
parsley flakes
dried |
|
| 5 | ml |
sugar
|
|
| 5 | ml |
basil
|
*
|
| 1E+1 | ml |
salt
|
|
| 231.2 | ml/g |
mushrooms, canned
|
|
| 6 | each |
lasagna noodles
uncooked |
*
|
| 462.4 | ml/g |
ricotta cheese
|
|
| 118 | ml |
Parmesan cheese
|
|
| 7.5 | ml |
oregano
|
|
| 473 | ml |
mozzarella cheese
shredded |
*
|
Directions
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, ½ 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 ½ cup of the sauce mixture. Mix ricotta cheese, ¼ cup Parmesan, 1 tablespoon parsley, 1½ teaspoons salt and oregano. Layer ½ 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 350℉ (180℃) for 45 minutes. Let stand 15 minutes.
