This Bison Lasagna is a tasty spin on a classic favorite! With layers of tender bison meat, rich marinara sauce, and gooey cheese, it’s perfect for any meal.
Plus, bison is leaner than beef, so you can enjoy all the cheesy goodness without feeling too guilty! I love serving it with a side salad for a complete dinner. Yum!
Key Ingredients & Substitutions
Bison: Bison is the star of this lasagna, providing a leaner option than traditional beef. If you can’t find bison, lean ground turkey or chicken could work as tasty substitutes, though they may alter the flavor slightly.
Ricotta Cheese: Ricotta adds creaminess and richness to the dish. If you’re looking for a lighter version, cottage cheese can be a great alternative. Just make sure to blend it a bit for a smoother texture!
Mozzarella Cheese: I love using mozzarella for its melty goodness. If you’re dairy-free, opt for a plant-based cheese that melts well, but be aware that some may have a different flavor profile.
Lasagna Noodles: Regular lasagna noodles work perfectly, but if you’re gluten-sensitive, consider using gluten-free lasagna noodles or vegetable slices like zucchini or eggplant to hold layers together.
How Do You Ensure Your Lasagna Layers Hold Together?
Layering your lasagna is key to getting that perfect slice! Here’s how to do it right:
- Start with a thin layer of sauce at the bottom to help keep the noodles from sticking.
- Be sure to cook your noodles until they are al dente, as they’ll soften more during baking.
- Spread your ricotta evenly to avoid unmixed clumps. Mixing it with an egg helps bind it to the noodles.
- Use a light hand while layering each component to prevent the structure from becoming too heavy, which can lead to a messy serving.
- Allow the lasagna to rest after baking. This helps it set and makes serving easier.
With these tips, your Bison Lasagna will be deliciously enticing, and you’ll impress everyone at the table!
Bison Lasagna
Ingredients You’ll Need:
For the Meat Sauce:
- 1 lb ground bison
- 1 tsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Lasagna Layers:
- 12 lasagna noodles, cooked and drained
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional garnish)
For Serving:
- Fresh lettuce or salad greens (optional)
How Much Time Will You Need?
This Bison Lasagna takes about 20 minutes of preparation time and an additional 45-50 minutes to bake. So you’ll have it ready in about an hour and 10 minutes, plus a little time to let it rest before serving.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). This ensures the perfect temperature for baking your lasagna.
2. Cook the Meat Sauce:
In a large skillet, heat up the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Next, add the minced garlic and cook for an additional minute until fragrant.
Now, add the ground bison to the skillet. Break it up with a spoon and cook until it’s browned and fully cooked through—this usually takes about 7-8 minutes.
Once the bison is done, stir in the crushed tomatoes, tomato paste, dried basil, oregano, salt, and pepper. Bring the mixture to a simmer, then reduce the heat and let it cook for 15-20 minutes, stirring occasionally.
3. Prepare the Ricotta Mixture:
In a separate bowl, combine the ricotta cheese and the egg. Mix until smooth and creamy—this will be one of your lasagna layers.
4. Assemble the Lasagna:
Grab a 9×13 inch baking dish and start by spreading a thin layer of the meat sauce on the bottom. Then, layer 4 cooked lasagna noodles over the sauce. Next, spread one-third of the ricotta mixture over the noodles, followed by one-third of the shredded mozzarella cheese and one-third of the meat sauce.
Repeat this layering process two more times—noodles, ricotta mix, mozzarella, and meat sauce. For the final layer, sprinkle the grated Parmesan cheese over the top.
5. Bake the Lasagna:
Cover the dish with aluminum foil, making sure to tent it slightly so it doesn’t stick to the cheese. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for another 20 minutes, or until the cheese is bubbly and golden brown.
6. Let it Rest and Serve:
Once baked, let the lasagna rest for about 10-15 minutes before slicing. This will help it hold its shape when you serve it. If desired, garnish with fresh parsley and serve alongside a fresh salad or greens.
Enjoy your delicious and hearty Bison Lasagna!
Can I Use Ground Beef Instead of Bison?
Yes, you can use ground beef if bison isn’t available! Keep in mind that beef is generally higher in fat, which may alter the overall richness of the dish. You might want to adjust cooking times slightly, as beef may take a bit longer to brown.
How Can I Make This Recipe Vegetarian?
You can easily make this lasagna vegetarian by substituting the ground bison with sautéed mushrooms or a mix of your favorite vegetables like zucchini, spinach, or bell peppers. Just ensure to season them well for a flavorful filling!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat individual portions in the microwave or place the entire dish back in the oven at 350°F (175°C) until warmed through.
Can I Freeze This Lasagna?
Absolutely! To freeze, assemble the lasagna without baking it, cover it tightly with plastic wrap and then aluminum foil to prevent freezer burn. It can last in the freezer for up to 3 months. Thaw in the fridge overnight before baking as instructed.
