1 1/2 pounds ground venison
1 can – 28 ounces – whole tomatoes
1 can – 12 ounces – tomato paste
2 teaspoons garlic salt
1 1/2 teaspoons oregano leaves
1 teaspoon basil leaves or 1 full leaf
2 cups creamed cottage cheese
1 cup grated Parmesan cheese
12 ounces shredded mozzarella cheese
12 ounces lasagne noodles cooked and drained
In skillet, brown venison and drain any fat that may be left behind. Add tomatoes and break apart with fork. Stir in tomato paste, garlic salt, oregano leaves and basil. Heat to boiling stirring occasionally. Reduce heat and simmer uncovered for 20 minutes or until mixture thickens to your preferred consistency.
Heat oven to 350 degrees. Stir together cottage cheese and 1/2 cup parmesan. Set aside 1 cup of meat sauce and 1/2 cup of the mozzarella. In ungreased 13 x 9 pan, alternate layers of 1/3 each noodles, remaining meat sauce, remaining mozzarella, and cottage cheese mixture.
Spread reserved meat sauce over top and sprinkle with remaining 1/2 cup Parmesan and mozzarella.
Bake uncovered 45 minutes and let stand 15 minutes before serving.