Court makes amazing bison lasagna. On the rare occasion that I develop a craving for red meat, it’s one of my go-to dishes.  I requested he make it for New Years eve dinner, and we invited my parents over to join us. A few days before, I was in Waterton and ate elk, bison and yak, so I wasn’t really feeling more bison by the time I got home.

“Will you make me a veggie lasagna? Pleeeeeeeeaaaaaase? With Daiya?!” I pleaded. 

Court made a bunch of grumbling (Jeff Bridges) noises before agreeing. Such is married life. 

Ingredients:

1 pkg oven-ready whole wheat lasagna noodles

1 pkg ground bison

2 cups grated mozzarella 

2 cups cottage cheese  mixed with: 1 egg, beaten + pinch of nutmeg

1 cup spinach, chopped

1/2 red onion, diced

Tomato sauce:

2 cups tomato sauce 

2 tbsp oregano

2 tbsp  basil

1 tsp cumin

pinch of sugar 

salt & pepper, to taste

Preaheat oven to 375F

Heat frying pan on high, with 1 tsp minced garlic. Sear bison for approximately 1-2 minutes, ensuring it doesn’t cook past rare. Remove from heat, and season with salt & pepper. 

Spread a thin layer of tomato sauce on the bottom of baking dish, followed by noodles – slightly overlapping. Spoon 1/3 of tomato sauce, followed by a handful of spinach, half the bison and half the cottage cheese mixture. Repeat. Top with mozzarella and garnish with fresh (or dried) basil and oregano.

Cover baking dish with tinfoil and bake for 45 minutes. 

1 pkg oven ready brown rice lasagna noodles

1 pkg Daiya “mozza cheese”

2 cups spinach, chopped

1 small zucchini, chopped 

1 pkg crimini mushrooms, chopped

1 large carrot, grated

1/2 red onion, diced

Tomato sauce: 

2 cups tomato sauce, seasoned with:

2 tbsp basil

2 tbsp oregano

1/2 tsp minced garlic

pinch of sugar 

salt & pepper, to taste

Preheat oven to 375F

Spread a thin layer of tomato sauce along the bottom of baking dish, followed by noodles, slightly overlapping. Spoon 1/3 of the tomato sauce over noodles, followed by a handful of spinach and half of the mixed veggies. Repeat. Sprinkle Daiya on top and garnish with fresh (or dried) basil and oregano. 

Cover lasagna with tinfoil, and bake for 45 minutes. 

The secret to perfect lasagna is to pre-cook it (preferably the day before, or at least 4 hours) then reheat it, uncovered. It gives the dish a chance to set and ‘soak up’ all the moisture from cooking the first time around. This way, it doesn’t turn into a sloppy mess once you remove it from the pan.  

My Mom brought over french bread with her homemade garlic butter. I’ll admit, I was slightly jealous.  My piece of brown rice bread with olive oil and garlic looked pretty pathetic in compared to everyone else’s thick, crispy butter drenched slices. I drowned my feelings of envy in red wine.