This bison lasagna is a tasty twist on the classic favorite. With layers of rich bison meat, creamy cheese, and flavorful sauce, it’s sure to please everyone at the table!
I love how the bison adds a unique flavor without being too heavy. It’s great for family dinners, and trust me, leftovers (if there are any!) are just as good the next day!
Key Ingredients & Substitutions
Ground Bison: This is the star of your lasagna! Bison is leaner than beef and has a rich flavor. If you can’t find bison, ground turkey or chicken can work as a substitute, but the taste will differ slightly.
Onion & Garlic: These two ingredients build the flavor base for the sauce. Yellow onions are great, but you can substitute with shallots for a milder taste. Fresh garlic is best, but garlic powder can be used in a pinch.
Crushed Tomatoes & Tomato Paste: These provide the sauce’s foundation. If you prefer a fresher taste, use fresh tomatoes instead, just chop them finely and add a bit of water. Canned diced tomatoes could also work if that’s what you have.
Ricotta Cheese: This creamy ingredient adds richness. You can swap it with cottage cheese or even a vegan ricotta if you’re looking for a dairy-free option. It won’t be quite the same but still delicious!
Cheeses: Mozzarella is a must for that stretchy texture. If you’re seeking something different, try provolone or gouda. Parmesan is also key for flavor—keep it, or use nutritional yeast for a dairy-free alternative.
How Do I Make Sure My Lasagna Isn’t Watery?
A common issue with lasagna is excess moisture, which can make it soggy. Here are steps to keep your lasagna nice and firm:
- Cook the Noodles Al Dente: Make sure to cook your lasagna noodles slightly less than the package recommends. They will continue cooking in the oven and won’t absorb as much moisture, preventing sogginess.
- Quality of Tomatoes: Drain excess liquid from the crushed tomatoes if needed, especially if they’re very juicy. You want the sauce to be thick.
- Let it Rest: Once your lasagna is out of the oven, allow it to cool for about 10 minutes. This resting time helps firm up the layers and makes slicing easier.
Following these tips will ensure you have a deliciously firm and satisfying bison lasagna every time!
Bison Lasagna Recipe
Ingredients
For the Sauce:
- 1 lb ground bison
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 (6 oz) cans tomato paste
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Lasagna:
- 12 lasagna noodles, cooked according to package instructions and drained
- 15 oz ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
Time Estimated
You will need about 20 minutes for preparation and 55 minutes for cooking, plus 10 minutes of cooling time. In total, plan for about 1 hour and 25 minutes to enjoy this delicious meal!
Step-by-Step Instructions
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s nice and hot when your lasagna is ready to bake!
2. Cook the Bison:
In a large skillet over medium heat, sauté the chopped onion until it turns translucent, which should take about 3-4 minutes. Then, add the minced garlic and cook for another minute until you can smell that lovely aroma.
Add the ground bison to the skillet, breaking it apart with a spoon as it cooks. You want it to brown and be fully cooked, which will take about 8 minutes. Make sure to drain any extra fat so the sauce doesn’t get greasy!
3. Prepare the Sauce:
Now it’s time to add the flavor! Stir in the crushed tomatoes, tomato paste, dried basil, oregano, and optional red pepper flakes for a little kick. Season with salt and pepper to taste. Let this sauce simmer on low heat for 20-30 minutes, stirring occasionally to integrate all the flavors.
4. Mix the Ricotta:
In a separate bowl, combine the ricotta cheese with the large egg. Mix it well until smooth. This will be one of the creamy layers in your lasagna!
5. Assemble the Lasagna:
Grab a 9×13 inch baking dish. Spread a thin layer of the bison meat sauce at the bottom. Then, lay a layer of cooked lasagna noodles over the sauce.
Next, spread one-third of the ricotta mixture over the noodles and sprinkle one cup of shredded mozzarella cheese on top. Add another layer of meat sauce over it.
Repeat these layers two more times: noodles, ricotta, mozzarella, and sauce.
6. Final Layer:
For the last layer, place the remaining noodles on top. Spread the last of the meat sauce over the noodles and cover it with the remaining mozzarella and all the Parmesan cheese.
7. Bake the Lasagna:
Cover the dish with aluminum foil and bake it in the preheated oven for 25 minutes. Then, remove the foil and bake it for an additional 20-25 minutes, or until the cheese is melted, bubbly, and golden brown!
8. Let it Cool:
Once done, take the lasagna out of the oven and let it cool for about 10 minutes. This helps it set and makes it easier to slice!
9. Garnish and Serve:
Before serving, sprinkle some fresh chopped parsley or basil on top for a nice touch. Now you’re ready to enjoy your hearty, richly flavored bison lasagna!
It’s perfect for family dinners, gatherings, or even meal prep for the week. Enjoy every bite!
Can I Use Ground Beef Instead of Bison?
Absolutely! Ground beef is a great substitute if you can’t find bison. Keep in mind that beef has a higher fat content, so you may want to drain more of the fat after cooking.
Can I Make This Lasagna Ahead of Time?
Yes! You can prepare the lasagna a day ahead and store it in the refrigerator before baking. Just cover it tightly with foil. When you’re ready to bake, you may need to add a few extra minutes to the cooking time if it’s coming straight from the fridge.
How Should I Store Leftover Lasagna?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat individual servings in the microwave or cover the whole dish with foil and warm it in the oven at 350°F (175°C) until heated through.
Can I Freeze Bison Lasagna?
Definitely! Prepare the lasagna but don’t bake it. Cover it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and bake as directed.
