| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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