1 pound ground venison
1 medium to large chopped sweet onion
2 garlic cloves chopped
1 8 ounce can diced tomatoes
1 8 ounce can tomato paste
1 8 ounce can tomato sauce
2 tablespoons dry red wine (look I didn't meausre, just give the bottle a small shake over the sauce and say your favorite Irish blessing).
1 teaspoons basil
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon fennel
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon honey
2 cups low fat cottage cheese (even people that hate cottage cheese like this but you can use ricotta)
1 extra large egg beaten
1/2 cup grated Romano and Parmesan cheese mixture
2 teaspoons parsley
2 teaspoons basil
1/2 pound fresh mozzarella cheese, sliced
Cook lasagna noodles according to package directions. Drain and set aside.
Make sauce. Sauce onions until starting to caramelize. Add venison and garlic and cook until meat is no longer pink. There isn't enough fat to drain, so just leave it. Stir in tomatoes and seasoning and bring to a gentle boil. Simmer on low, covered, for 30 minutes. Add wine and honey and simmer uncovered on low for an additional 15 minutes.
Make filling: Whisk egg and then blend into cheese and spices, stirring well to break up cottage cheese and egg into a smooth mixture.
Cook 10 lasagna noodles and drain, patting dry with a paper towel. Layer half of the lasagna noodles in a lightly greased 9x13 pan. Spread with half the cheese mixture and half the meat sauce, repeating the layers. Sprinkle the top with a bit more Parmesan cheese.
Bake at 350 for 35-40 minutes, until it is beginning to brown and bubble just at the edges.
Let sit 10 minutes and then serve.