VENISON LASAGNA Recipe

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.