Bison Lasagna with Spinach and Ricotta
A hearty and flavorful lasagna featuring lean bison meat, layers of spinach, and creamy ricotta cheese.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Resting Time 10 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Main Course
Cuisine Italian
- 1 pound ground bison
- 1 onion diced
- 3 cloves garlic minced
- 28 ounces crushed tomatoes
- 14 ounces diced tomatoes
- 1 cup tomato sauce
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
- 12 lasagna noodles cooked al dente
- 2 cups ricotta cheese
- 2 cups fresh spinach chopped
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
In a large skillet, brown the bison meat with onion and garlic until cooked through. Drain excess fat.
Add crushed tomatoes, diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for 15-20 minutes.
In a baking dish, layer cooked lasagna noodles, bison mixture, ricotta, spinach, mozzarella, and Parmesan. Repeat layers.
Bake at 375°F (190°C) for 30-40 minutes or until bubbly and golden.
Allow to cool for 10 minutes before serving.
Serving Suggestions:
Serve with a side salad and garlic bread.
Storage Ideas:
Refrigerate leftovers in an airtight container for up to 3 days or freeze for longer storage. Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gFiber: 5g
Keyword lasagna, pasta recipe
