1 lb 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
A Recipe for
Venison Lasagna
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Food Tip |
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| Voltaire |
This Recipe for Venison Lasagna is one of thousands in the Recipes-to-go Meat Cookbook.
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| Epicurus |
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| Robert Fuoss |
This is a recipe for Venison Lasagna from the recipe cookbook of Recipes-to-go (Meat)
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"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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Food Tip |
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.
Serves: 6
Venison Lasagna Recipe brought to you by Recipes To-Go