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Venison Lasagna

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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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