  SPINACH VENISON LASAGNAPrep: 40 minBake: 45 min + standing 1/4 cup chopped onion 2 tablespoons butter 2 cans (8 ounces each) tomato sauce 1/2 cup water 1 tablespoon barbecue sauce 1 teaspoon each Worcestershire sauce and dried basil 1 bay leaf 1/4 teaspoon each garlic powder, ground cloves, ground allspice and dried oregano WHITE SAUCE: 1 can (4 ounces) mushroom stems and pieces, drained 1/4 cup chopped onion 1/4 cup butter 1/3 cup all-purpose flour 2 cups milk 12 lasagna noodles, cooked and drained 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 1 cup (8 ounces) cottage cheese 3 cups (12 ounces) shredded mozzarella cheese 2 pounds ground venison, cooked and drained 1 cup (4 ounces) shredded cheddar cheese 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 1J2 cup tomato sauce into a greased 13-in. x 9-in. x 2-in, baking dish; top with four 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. Yield: 8 servings. |