Bison Lasagne

I really love using bison in lasagne! It just gives the perfect flavour. This is super cinchy! You can substitute 93/7 lean ground beef for the bison and you can use traditional lasagne (or gluten free) rather than the oven ready. I happen to like the oven ready lasagne sheets; they are thin and don’t fill me up like regular pasta. This recipe is for a 9×9 dish. You can stretch it to a 9×13 dish by increasing the veg, sauce, cheese and lasagne sheets.

Angela’s Bison Lasagne

Angela’s Bison Lasagne
1# ground bison (or 97% lean beef)
1 med shallot diced (sub 1/2 small onion)
1 small red pepper, diced
2 cloves garlic, minced
1/2 small 8oz box of Cremini mushrooms, sliced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tsp L&P Worcestershire Sauce

1 can tomato sauce
2 Tbl tomato paste
1 Tbl olive oil
1 tsp dry basil
1/2 tsp dry oregano
1/4 tsp salt
1/4 tsp black pepper
1 clove garlic, minced into paste (OR 1 Tbl garlic paste)

1/2 cup shredded parmesan
4 oz fresh mozzarella (in ball or square package), cut into 1/2″ wide strips, then cut into thirds
1/2 cup fresh Italian flat leaf parsley, chopped
4 sheets oven ready dry lasagne pasta (Barilla is my brand)**If you use regular pasta, cook halfway FIRST!

Mix up the sauce ingredients and set aside. In a large skillet over medium heat, start the shallots and peppers in olive oil. When they are transparent, put in the meat and turn up the heat to med high. Add garlic, S/P, red pepper flakes, L&P and finally the mushrooms. When the meat is almost cooked through, add in about 1/3 of the sauce mixture and half the parsley. Stir and take meat mixture off the heat.

Preheat oven to 375F. In a 9×9 baking dish that has been sprayed with food release spray, put 2 tbl of sauce to cover the bottom of the dish. Then put the first layer of pasta. Next, layer in half the meat mixture. Sprinkle 1/3 of the parmesan over the meat, then place half the mozzarella pieces on that. Put on the next layer of pasta in the other direction. Add the rest of the meat, pour on the rest of the sauce, cover with the rest of the parsley, then use the rest of the parm and finally top with the rest of the mozzarella.

Cook in 375F oven for about 30 minutes, until everything is bubbly and the mozzarella is nicely browned. ENJOY!