Bison Lasagna
from the kitchen of Sharmagne Leland-St. John

1 pound lean ground bison
1 (32 ounce) jar spicy Calabrian pasta sauce
32 ounces small curd cottage cheese
3 cups shredded mozzarella, divided
3 eggs, beaten
½ cup grated Parmesan cheese
¼ cup fresh oregano leaves, chopped
Salt, to taste
Freshly ground black pepper, to taste
9 lasagna noodles, uncooked
½ cup water

Assemble all of the ingredients.

Preheat the oven to 350° F.

In a large skillet crumble and cook the bison until
browned. Drain off the fat, add the pasta sauce and
simmer for 5 minutes while you measure out the
other ingredients. Crack the eggs into a large bowl
and whisk them together. Add the oregano and stir.

To the egg-herb mixture, add the cottage cheese, 2
cups of the mozzarella, ¼ cup of the grated Parm-
esan, the salt and pepper. Stir well to blend.

Spread ¾ cup of the sauce mixture into a 9x13-inch
baking dish. Cover with 3 uncooked lasagna noodles,
¾ cups of cheese mixture and ¼ cup sauce. Repeat
layers once more.   Top with remaining 3 noodles,
sauce, the remaining mozzarella and Parmesan. Pour
½ cup water around the edges of the dish.

Cover tightly with aluminum foil and bake in the
preheated oven for 45 minutes. Remove the foil
and bake for an additional 10 minutes.

Let stand 10 minutes before serving.


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