---------- Recipe via Meal-Master (tm) v8.02
  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.