Recipe 4 All: Venison Lasagna Recipe — Every recipe in the World on this site.

Recipe 4 All: Venison Lasagna Recipe

Venison Lasagna

Yield: 6 servings
1lb Spicy venison sausage
2teaspoon Onion salt
2teaspoon Garlic salt
1can 16 oz. whole tomatoes
1can 15 oz. tomato sauce
3tablespoon Dried parsley flakes
1teaspoon Sugar
1teaspoon Basil leaves
2teaspoon Salt
1can 8 oz. mushroom pieces
6  Uncooked lasagna noodles
1package 16 oz. pkg ricotta cheese
½cups Parmesan cheese
teaspoon Oregano leaves
2cups 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, 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 350F for 45 minutes. Let stand 15 minutes.

Your Venison Lasagna is ready. Good luck!

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