Venison lasagna
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Venison lasagna
  Venison    Lasagna  
Last updated 6/12/2012 1:00:21 AM. Recipe ID 23481. Report a problem with this recipe.
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      Title: Venison lasagna
 Categories: Casseroles, Main dish, Meats
      Yield: 6 Servings
      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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Recipe ID 23481 (Apr 03, 2005)

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