| | Directions | | In a skillet, brown venison and onion in hot oil. Stir in tomato sauce, water, salt, basil, oregano, and parsley flakes. Simmer uncovered 20 minutes. Cook the noodles and drain. Combine the egg, ricotta or cottage cheese, and olives. Place a small amount of the sauce in the bottom of a 9X13 inch baking pan. Then layer half of the noodles, half of the ricotta mixture, half of the mozzarella slices, and half of the meat sauce. Repeat the layers, using the rest of the ingredients. Bake at 375° for 30 minutes. Let stand 10 minutes before serving. Serves 6. |
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| Ingredients | | - |  | 1 pound venison burger |
| - | | 1 tablespoon cooking oil |
| - | | 1 onion, chopped |
| - | | 2 cups tomato sauce |
| - | | 1 cup water |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon basil |
| - | | 1/2 teaspoon oregano |
| - | | 1/2 teaspoon parsley flakes |
| - | | 1 pound lasagna noodles |
| - | | 1 egg, beaten |
| - | | 1 cup Ricotta or Cottage cheese |
| - | | 1/4 cup black olives, sliced |
| - | | 1/2 pound mozzarella cheese, thinly sliced |
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