Spinach Venison Lasagna

Ingredients

• 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
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/4 cup chopped onion
• 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 1% cottage cheese
• 3 cups shredded part-skim mozzarella cheese
• 2 pounds ground venison, cooked and drained
• 1 cup shredded cheddar cheese