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Esther's Recipe.... :thumbup:

1 Lb. Ground Venison
1/2 Large Green Pepper - Chopped Finely
1 Med. Onion - Chopped Finely
2 Celery stalks - Chopped Finely
1 Tbsp. Minced Garlic
1 Can 28 oz. Tomato Sauce
1 16 oz. Ricotta Cheese
1 4 cup bag Shredded Mozzarella Cheese
9 Lasagne Noodles

Lightly oil sauce pan and crumble Venison into pan and saute with
pepper, onion, celery and garlic over medium heat for 10 - 15 minutes.

Add tomato sauce and let simmer for 20 minutes. Boil lasagna noodles.

Lightly oil a 13x9 inch pan. Start with a light layer of sauce (this will keep the lasagna from sticking).
Then, use 3 noodles, then spead 1/3 of the remaining sauce over noodles evenly,
then dot 1/2 of the ricotta cheese and sprinkle with 1/3 of the mozzarella cheese.
Repeat for next layer (noodles, sauce, cheese).
Then add the last 3 noodles, spread remaining sauce evenly over nooles and top wiht remaining mozzarella cheese.

Bake at 350 degrees for 30-40 minutes (or until cheese is melted and golden). Serve with a TOSSED salad and fresh loaf of Italian bread.....

Buon Appetito = Enjoy your meal !!!
 
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