2 lbs. venison, ground
1 tsp. garlic powder
1 tbsp. parsley flakes
1 tbsp. Italian herbs
1 tsp. salt
1 c. stewed tomatoes
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1 pkg. lasagna noodles
3 c. cottage cheese
2 eggs, beaten
1 c. Parmesan cheese
2 med. onions, diced
1 lb. Mozzarella cheese
2 tbsp. sugar

Simmer onions. Melt tomatoes, tomato paste, tomato sauce, herbs, salt and sugar until done. Cook noodles 12 minutes. Run cold water over them after cooked. Mix cottage cheese, Parmesan cheese, beaten eggs and parsley flakes. Grease casserole. Place in layers, noodles, meat, sauce and cheeses. Repeat. Bake at 375 degrees for 45 minutes.