Bison and Vegetable Lasagna

Recipe

16 INGREDIENTS • 6 STEPS • 45MINS

Bison and Vegetable Lasagna

4.5

2 ratings

The recipe I’m sharing today is one that I make pretty regularly. There are so many varieties of lasagna; this one is a traditional type made with pasta, meat, cheese, and tomato sauce, but with some tweaks and modifications.

Bison and Vegetable Lasagna

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Homemade and Wholesome

Hi! I'm Jodi, the face behind Homemade and Wholesome, a space where you'll find easy to follow recipes, with pictures that tell a story.

https://homemadeandwholesome.wordpress.com/

The recipe I’m sharing today is one that I make pretty regularly. There are so many varieties of lasagna; this one is a traditional type made with pasta, meat, cheese, and tomato sauce, but with some tweaks and modifications.

45MINS

Total Time

$1.16

Cost Per Serving

Ingredients

Servings

12

US / Metric

8 oz

Ground Bison

9

Lasagna Noodles

1/4

Medium Zucchini, diced

1

cut into 4 thick slices then diced

1/4

Medium Onion, diced

2

Mushrooms, diced

1 Tbsp

Garlic, minced

1 handful

Spinach Leaves

2 1/3 cups

Pasta Sauce

1 3/4 cups

Part-Skim Ricotta Cheese

1/4 cup

Parmesan Cheese

1

1 pinch

Italian Seasoning

1 pinch

Crushed Red Pepper Flakes

1 pinch

Ground Black Pepper

2 cups

Mozzarella Cheese, shredded

Nutrition Per Serving

VIEW ALL

Calories

179

Fat

10.2 g

Protein

14.8 g

Carbs

6.9 g

Bison and Vegetable Lasagna

Save

Homemade and Wholesome

Hi! I'm Jodi, the face behind Homemade and Wholesome, a space where you'll find easy to follow recipes, with pictures that tell a story.

https://homemadeandwholesome.wordpress.com/

Cooking InstructionsHide images

step 1

Begin by boiling the water for Lasagna Noodles (9). Cook according to the package directions.

step 2

Brown the Ground Bison (8 oz). Add Zucchini (1/4), Eggplant (1), Onion (1/4), Mushrooms (2), Garlic (1 Tbsp), and Spinach Leaves (1 handful) to the bison. Add the Pasta Sauce (2 1/3 cups) to the mix and cook on medium-low.

step 2 Brown the Ground Bison (8 oz). Add Zucchini (1/4), Eggplant (1), Onion (1/4), Mushrooms (2), Garlic (1 Tbsp), and Spinach Leaves (1 handful) to the bison. Add the Pasta Sauce (2 1/3 cups) to the mix and cook on medium-low.

step 3

Preheat the oven to 350 degrees F (180 degrees C).

step 4

In a medium bowl, combine Part-Skim Ricotta Cheese (1 3/4 cups), Egg (1), Parmesan Cheese (1/4 cup), Italian Seasoning (1 pinch), Crushed Red Pepper Flakes (1 pinch), and Ground Black Pepper (1 pinch) and whisk until the mixture is fluffy.

step 4 In a medium bowl, combine Part-Skim Ricotta Cheese (1 3/4 cups), Egg (1), Parmesan Cheese (1/4 cup), Italian Seasoning (1 pinch), Crushed Red Pepper Flakes (1 pinch), and Ground Black Pepper (1 pinch) and whisk until the mixture is fluffy.

step 5

Layer three sheets of pasta in a 9x13-inch baking dish. Spoon half the ricotta mixture evenly on top of pasta. Add half the meat and veggie mixture on top of the cheese. Repeat with the remainder of pasta, cheese and meat and veggie mixtures. Spread Mozzarella Cheese (2 cups) evenly over the last pasta layer.

step 5 Layer three sheets of pasta in a 9x13-inch baking dish. Spoon half the ricotta mixture evenly on top of pasta. Add half the meat and veggie mixture on top of the cheese. Repeat with the remainder of pasta, cheese and meat and veggie mixtures. Spread Mozzarella Cheese (2 cups) evenly over the last pasta layer.

step 6

Cover with foil and bake for thirty minutes. Remove the foil carefully (the melty cheese tends to stick to the foil) and bake for another 15 minutes until golden brown. Let cool slightly then slice and serve.

step 6 Cover with foil and bake for thirty minutes. Remove the foil carefully (the melty cheese tends to stick to the foil) and bake for another 15 minutes until golden brown. Let cool slightly then slice and serve.

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