Moose Meat Lasagna

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). \nLightly grease a 9x13 inch baking pan with olive oil to prevent sticking. \nHeat some oil in a large skillet over medium-high heat. Cook the onions and garlic until they're tender and slightly translucent, stirring occasionally. Add the mushrooms to the pan and cook until they're soft and fragrant. Remove from heat and set aside. \nIn a separate saucepan, combine the fresh spinach leaves with 1/4 cup of water. Cover the pan and cook over medium heat until the spinach has wilted, stirring occasionally. Drain the excess moisture. \nIn a large mixing bowl, combine the wilted spinach, the cooked onion mixture, and the ricotta cheese. Mix well to create a smooth blend. \nIn another skillet, brown the moose meat over medium-high heat, stirring frequently to prevent burning. Once the pink color has almost disappeared, add a small amount of cocoa powder and brown sugar to the pan. This will help remove any strong gamey flavors from the meat. Continue cooking until the meat is well browned and excess grease has been drained off. Add the spaghetti sauce and water to the pan, stirring well to combine. Season with dried oregano, Italian seasoning, salt, and pepper to taste. \nPour enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Arrange a single layer of oven-ready noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles, followed by some tomato sauce and a sprinkle of parmesan and mozzarella cheese. Repeat the layers, ending with a generous layer of mozzarella cheese on top. Cover the pan with aluminum foil to prevent overcooking. \nBake in a preheated oven for 45 minutes, or until the lasagna is hot and bubbly.