Venison Lasagna

• 2 lb. ground venison
• 1 medium onion
• 1 garlic clove
• 2 Tbsp. olive oil
• 1 (4 oz.) can sliced mushrooms (undrained)
• 2 (8 oz.) cans tomato sauce
• 1 (6 oz.) can tomato paste
• 1 can tomato soup
• 2 tsp. salt
• 1 egg
• 1 (8 oz.) pkg. wide lasagna noodles
• 1 pkg. frozen chopped spinach, thawed and drained
• 1 c. Ricotta or cottage cheese
• 1/3 c. Parmesan cheese
• 1 (8 oz.) pkg. grated Mozzarella cheese
• 1 tsp. oregano
• 1/2 tsp. basil

1. Finely chop onion and garlic, then lightly brown both in one tablespoon olive oil.
2. Add venison and cook until brown.
3. Stir in mushrooms, tomato sauce, tomato paste, tomato soup, oregano, basil and 1 teaspoon salt.
4. Let simmer gently for 2 hours.
5. During the last hour, cook lasagna noodles until tender and drain.
6. Beat egg slightly and add to thawed spinach; add 1 tablespoon olive oil, Ricotta (or cottage cheese), Parmesan cheese and 1 teaspoon salt; mix together well.

ground venison, onion, garlic, olive oil, mushrooms, tomato sauce, tomato paste, tomato soup, salt, egg, wide lasagna noodles, spinach, ricotta, parmesan cheese, mozzarella cheese, oregano, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=997253 (may not work)