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!

Eggplant and Bison Lasagne

I had a pound of ground Bison 90/10 in my freezer, so I decided to use it for this dish. I highly recommend finding bison and trying it. It has a tangier, less fatty taste than beef. Any ground meat or poultry will work, but it will change the calorie count (courtesy of This recipe makes only two complete layers. You can certainly make it taller by doubling the ingredients.

Eggplant Buffalo Lasagne
Eggplant Buffalo Lasagne

Preparation Time
30 Minutes
Cooking Time
40 Minutes

Eggplant and Buffalo Lasagne
3 small eggplants, sliced 1/4” lengthwise (use a mandoline if you have one) I used graffiti eggplants, which were lovely.
1# ground buffalo (or beef) 90/10 or less
1 small box cremini mushrooms, sliced
1 med onion, sliced
1 red bell pepper, sliced
4 cloves garlic, minced
1 sm call tomato sauce
2 Tbl tomato paste
1 15 oz container part skim ricotta
2 eggs, beaten
3/4 cup shredded mozzarella
1/2 cup shredded parmesan
1/4 tsp dried tarragon
2 tsp dried basil (separated)
1 tsp marjoram
1/2 tsp cinnamon
2 Tbl worcestershire sauce

Thinly slice the eggplant longways and put on a single layer on a sheet pan. Drizzle with olive oil and s/p. Roast in a 425F oven for about 10 mins, until it gets soft. When done, set aside. Turn oven down to 375F.

Put a large skillet over med hi heat and add olive oil, onions, peppers and mushrooms. S/P to taste. Turn down heat and cook over medium until they are softened but not brown; set aside.

In the same pan, add the crumbled buffalo (or beef) over med hi. Add garlic, worcestershire, tomato sauce, tomato paste, tarragon, 1 tsp basil, marjoram and cinnamon then sautée about 4 mins. S/P to taste. Turn off heat and let it stand.

Put one 15 oz container of part skim ricotta in a bowl with 2 beaten eggs and mix thoroughly. Add 1 tsp basil and s/p to taste.

Spray a 9×12 baking dish thoroughly with nonstick spray. Line bottom with eggplant slices, meat, veggies, ricotta and mozzarella. Do this procedure again. Over the top layer of mozzarella, sprinkle on the parmesan to get a lovely color on top.

Bake at 375F for about 40 minutes until bubbly and the top is browned.

One serving:
cals 446
fat 26.4
cholesterol 37.5
sodium 394.2
carbs 25.7
fiber 8.3
protein 30.2
sugars 14.1