In large skillet, saute onion in butter until tender. Stir in tomato sauce, water, barbecue sauce, Worcestershire sauce and seasonings. Bring to boil. Reduce heat; cover and simmer 30 minutes.
Meanwhile, in saucepan, saute mushrooms and onion in butter until tender. Stir in flour. Gradually whisk in milk until blended. Bring to boil; cook and stir 2 minutes or until thickened.
Discard bay leaf from tomato sauce. Spread 1/2 cup into greased 13x9x2-inch baking dish; top with four noodles. Layer with 1 cup spinach, 1/2 cup cottage cheese, half the white sauce, 1 cup Mozzarella cheese, half the venison and 1/2 cup Cheddar cheese. Repeat layers once. Top with remaining noodles, tomato sauce and Mozzarella cheese.
Cover and bake at 350° 35 minutes. Uncover; bake 10 to 15 minutes longer or until cheese is lightly browned. Let stand 10 minutes before cutting.
Two different sauces, red and white, give this hearty lasagna personality.