1 lb. of venison ( you can use 1/2 venison and 1/2 ground beef or Italian Sausage)
1/2 cup of chopped onion
2 cloves of garlic
2 - 28 ounce can of crushed tomatoes
1 - 6 ounce can of tomato paste
2 teaspoons of dried basil, crushed
2 teaspoons of dried oregano, crushed
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 box of lasagna noodles
1 beaten egg
2 cups of ricotta cheese
1/2 cup of parmesan cheese
1 tablespoon of parsley flakes
1 - 4 cup bag of shredded mozzarella cheese
Heat oven to 375 degrees. For meat sauce, brown venison and onions. Add garlic to meat and simmer until meat in brown and onion is tender. Drain fat. Stir in the tomatoes, tomato paste, basil and oregano and sugar. salt and pepper to taste. Bring to a boil and then simmer for 30 minutes.
Meanwhile, cook the lasagna noodles according to the package directions and drain.
For filling, add the beaten egg to the ricotta cheese and 1/4 cup of the parmesan cheese and the parsley. Gently fold together. Layer half of the cooled noodles in the bottom of a 9 x 13 baking dish. Spread with half of the ricotta cheese filling. Top with half of the venison meat sauce and then half of the mozzarella cheese. Repeat the entire process. Sprinkle the remaining parmesan cheese on top.
Bake in a 375 degree oven for 45 to 60 minutes or until heated through.