Big Game Lasagna

• 2 lb. venison, elk or moose
• 1/2 lb. bulk Italian sausage
• 2 chopped onions
• 5 stalks chopped celery
• 2 large grated carrots
• 1 qt. or 2 cans sliced tomatoes
• 1 lb. pkg. lasagna noodles
• 1 (15 oz.) can tomato sauce
• 2 Tbsp. olive oil
• 1 lb. cottage cheese
• 1/4 c. grated Parmesan cheese
• 1/2 c. grated Cheddar cheese
• 1 Tbsp. oregano
• 1 tsp. pepper
• 1 tsp. salt or substitute
• water

1. Brown the meat and sausage in a large pot or deep frying pan. Add the onions, celery and carrots, then saute on medium heat until tender.
2. Add the tomatoes and tomato sauce and simmer about 1 hour.
3. Bring the water to boil; add olive oil and cook the noodles until tender and pliable (do not overcook or it gets hard to handle).
4. Remove from heat and immerse in cold water to stop the cooking process; lay them out on a towel to drain completely.

moose, italian sausage, onions, celery, carrots, tomatoes, lasagna noodles, tomato sauce, olive oil, cottage cheese, parmesan cheese, cheddar cheese, oregano, pepper, salt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=925041 (may not work)