With just a hint of heat beneath the surface, there are FIFTEEN layers to this lasagna. Bison meat makes for the perfect lasagna meat – it is leaner than traditional beef, which gives it a better overall flavor and texture. Whole slices of mozzarella melt together the top and bottom layers, right in the middle. Serve with a Caesar side salad and garlic bread – yum!
- 30 cooked lasagna noodles
- 1/4 cup fresh parsley for topping - finely chopped
- 1/4 cup flaky Parmesan for topping
- 32 oz Great Range Premium Ground Bison
- 3 tablespoons olive oil
- 6 oz tomato paste
- 1 cup onion - finely chopped
- 2 tablespoons garlic - minced
- 1/2 cup chipotle peppers in adobo sauce
- 1 cup red wine
- 28 oz crushed tomatoes
- 1 teaspoon salt
- 16 oz cottage cheese
- 2 cups mozzarella cheese - shredded
- 1 cup Parmesan cheese - shredded
- 2 eggs
- 5-6 fresh basil leaves - chopped
- 1/4 cup fresh parsley - chopped
- 1 teaspoon black pepper
- 1 lb whole sliced mozzarella
In a large pot on medium-high, heat the olive oil until shimmery. Add the ground bison and brown. Cook until about half of the bison is browned then stir in the tomato paste.
Stir in the onions, garlic, and chipotle peppers in adobo sauce. Season with salt then stir until the onions are just beginning to soften, about 10 minutes.
Deglaze the pot with red wine. Scrape up any browned bits on the bottom of the pot. Stir in the crushed tomatoes. Reduce the temperature to medium-low, then cover and simmer for about one hour, stirring occasionally.
Meanwhile, mix together the cottage cheese, mozzarella, Parmesan, eggs, basil, parsley, and pepper. Set aside at room temperature while the meat sauce cooks.
Fit a large pot with water and bring it to a boil. Cook 30 lasagna noodles according to the instructions on the box.
Preheat the oven to 350°F. Grease a 9x13 pan with cooking oil. Spread 3-4 cups of the meat sauce on the bottom in an even layer.
Next add noodles, a layer of cheese, and then another layer of noodles. Then do another even layer of meat sauce and place the slices of mozzarella in an even layer from edge to edge of the pan.
Place another layer of noodles, sauce, noodles, then another layer of cheese mix, noodles, and finally any remaining sauce on top.
Spread the remaining shredded mozzarella and Parmesan across the top in an even layer. Tuck any end edges of the lasagna into the pan.
Cover loosely with foil. Bake for 45-60 minutes, until the internal temperature of the lasagna, reaches 165°F.
Remove from the oven and rest for at least 30-45 minutes prior to cutting to fully allow the lasagna to set. Sprinkle on the remaining parsley for garnish. Serve warm and enjoy!
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