Ingredients
1/4 cup chopped onion2 tablespoons butter2 cans (8 ounces each) tomato sauce1/2 cup water1 tablespoon barbecue sauce1 teaspoon each Worcestershire sauce and dried basil1 bay leaf1/4 teaspoon each garlic powder, ground cloves, ground allspice and dried oreganoWHITE SAUCE:1 can (4 ounces) mushroom stems and pieces, drained1/4 cup chopped onion1/3 cup all-purpose flour2 cups milk12 lasagna noodles, cooked and drained2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry1 cup 1% cottage cheese3 cups shredded part-skim mozzarella cheese2 pounds ground venison, cooked and drained1 cup shredded cheddar cheese
Preparation
In a large skillet, saute onion in butter until tender. Stir in tomato sauce, water, barbecue sauce, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat. Cover; simmer for 30 minutes.
Meanwhile, in a saucepan, saute mushrooms and onion in butter until tender. Stir in flour. Gradually whisk in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
Discard bay leaf. Spread 1/2 cup tomato sauce into a greased 13-in. x 9-in. baking dish; top with 4 noodles. Layer with 1 cup spinach, 1/2 cup cottage cheese, half of white sauce, 1 cup mozzarella cheese, half of venison and 1/2 cup cheddar cheese. Repeat layers once. Top with remaining noodles, tomato sauce and mozzarella cheese.
Cover; bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer. Let stand 10 minutes.
