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 Tbs. Dried parsley flakes 1 tsp. Sugar 1 tsp. Basil leaves 2 tsp. Salt 1 can 8 oz. mushroom pieces 6 Uncooked lasagna noodles 1 pk 16 oz. pkg ricotta cheese 1/2 c Parmesan cheese 1 & 1/2 tsp. Oregano leaves 2 c shredded 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.