Bison and Vegetable Lasagna

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

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.

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

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.