This Bison Lasagna is a hearty twist on the classic dish, using tender bison meat instead of beef. It’s layered with cheesy goodness and rich tomato sauce that warms your soul!
Who knew lasagna could be so adventurous? I love making this for dinner because everyone gets excited and pleads for extra helpings! Plus, it’s a great way to sneak in some veggies!
Key Ingredients & Substitutions
Ground Bison: Bison is leaner than beef and has a slightly sweeter flavor. If you can’t find bison, you can substitute with ground turkey or lean beef for a similar texture, but keep in mind the taste will change a bit.
Ricotta Cheese: This creamy cheese adds richness. For a twist, you can use cottage cheese blended until smooth or even goat cheese for a tangy flavor. If lactose is an issue, try using dairy-free ricotta made from almonds or soy.
No-Boil Lasagna Noodles: These are convenient and cook while the lasagna bakes. If you can’t find them, regular lasagna noodles will work, but they’ll need to be boiled before using. Just follow package instructions.
Parmesan Cheese: It adds a nutty flavor. If you don’t have Parmesan, Pecorino Romano can substitute nicely. For a dairy-free option, use nutritional yeast sprinkled in its place to get a similar cheesy vibe.
What’s the Best Way to Layer Lasagna?
Layering is key to achieving a well-balanced lasagna. Start with a thin layer of sauce at the bottom to prevent sticking. Alternate layers of noodles, ricotta, mozzarella, and meat sauce.
- For the first layer, spread bison sauce, then add 3 noodles.
- Next, layer half of the ricotta mixture and a cup of mozzarella, followed by a third of the meat sauce.
- Repeat until you reach the top, finishing with sauce and mozzarella.
Cover with foil to prevent drying out, but uncover for the last 15 minutes to achieve a bubbly, golden cheese top!
Bison Lasagna
Ingredients You’ll Need:
For the Filling:
- 1 pound ground bison
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 (24-ounce) jar marinara or pasta sauce
For the Lasagna Layers:
- 9 no-boil lasagna noodles
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
For Cooking:
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This scrumptious Bison Lasagna takes about 20 minutes to prep and around 40 minutes to bake. After that, let it rest for 10 minutes before slicing into it. Altogether, you’re looking at around 1 hour to enjoy this delicious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This step is important so that your lasagna cooks evenly.
2. Cook the Onion and Garlic:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté it until it becomes translucent—this should take about 3-4 minutes. Then, include the minced garlic and cook for about 30 seconds more, just until it’s fragrant but not burnt!
3. Brown the Bison:
Add the ground bison to the skillet. Use a wooden spoon to break it up as it cooks. You want it nicely browned and fully cooked, which will take around 6-8 minutes. Don’t forget to season it with salt, pepper, oregano, and basil while it cooks.
4. Mix the Marinara:
Pour in the jar of marinara sauce, stir everything together, and let it simmer for about 10 minutes. This will help all the flavors meld beautifully. Once done, remove it from the heat.
5. Prepare the Ricotta Mixture:
In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix until it’s completely smooth and well combined.
6. Layer the Lasagna:
In a 9×13-inch baking dish, start by spreading a thin layer of the bison meat sauce at the bottom. Then carefully layer 3 of the no-boil lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by a cup of shredded mozzarella cheese. Next, add one-third of the remaining meat sauce.
7. Repeat the Layers:
Continue the layering process with noodles, the remaining ricotta mixture, mozzarella, and another one-third of the meat sauce. For the top layer, place the last 3 noodles, spread the rest of the meat sauce over them, and top with the remaining mozzarella cheese.
8. Bake the Lasagna:
Cover the baking dish with aluminum foil (to prevent sticking!) and bake for 25 minutes. After that, remove the foil and bake for an additional 15 minutes, until the cheese on top is bubbly and golden.
9. Let It Rest:
Once baked, let the lasagna rest for about 10 minutes before slicing into it. This will make serving easier and help each layer hold together.
10. Garnish and Serve:
Finally, sprinkle some chopped fresh parsley or basil on top for that pop of color! Serve your hearty Bison Lasagna with a side salad or some garlic bread, and enjoy every bite!
Bon appétit!
Can I Use Ground Beef Instead of Bison?
Absolutely! Ground beef is a great substitute for bison if you can’t find it. Just keep in mind that bison is leaner, so the flavor and texture will be slightly different. You might also consider draining excess fat from the beef after cooking to maintain a similar consistency.
How Do I Store Leftover Lasagna?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place slices in the microwave or oven until warmed through. If reheating in the oven, cover with foil to prevent drying out.
Can I Make This Lasagna Ahead of Time?
Definitely! You can assemble the lasagna in advance, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s going into the oven straight from the fridge.
What Can I Use Instead of No-Boil Noodles?
If you can’t find no-boil noodles, regular lasagna noodles will work just fine. Just be sure to cook them according to package directions before assembling your lasagna to prevent them from being too hard in the final dish.
