Spinach Venison Lasagna



  • Red sauce:
  • 1/4 onion, chopped
  • 2 tablespoons butter
  • 2 (8 oz.) cans tomato sauce
  • 1/2 water
  • 1 tablespoon barbecue sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1/4 teaspoon each garlic powder, ground cloves, ground allspice and dried oregano
  • White sauce:
  • 1 (4 oz.) can mushroom stems and pieces, drained
  • 1/4 onion, chopped
  • 1/4 butter
  • 1/3 all-purpose flour
  • 2 cups milk
  • 12 lasagna noodles, cooked and drained
  • 2 (10 oz.) pkgs. frozen chopped spinach, thawed and squeezed dry
  • 1 cup cottage cheese
  • 3 cups shredded Mozzarella cheese
  • 2 lbs. ground venison, cooked and drained
  • 1 cup shredded Cheddar cheese


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.


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