Venison Lasagna Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Spicy venison sausage,
2 tsp: Onion salt,
2 tsp: Garlic salt,
1 can: 16 oz. whole tomatoes,
1 can: 15 oz. tomato sauce,
3 tbsp: Dried parsley flakes,
1 tsp: Sugar,
1 tsp: Basil leaves,
2 tsp: Salt,
1 can: 8 oz. mushroom pieces,
6: Uncooked lasagna noodles,
1 package: 16 oz. pkg ricotta cheese,
1/2 cup: Parmesan cheese,
1 1/2 tsp: Oregano leaves,
2 cup: Chredded mozzarella cheese,
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, 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.
Source from luhu.jp
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.
Source from luhu.jp