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.