Gluten-Free Bison Lasagna
Serves 8
30 mins prep
100 mins cook
130 mins total
We made lasagna, and it came out fantastic! Full disclosure, I don't keep a lot of cheese around regularly, but I occasionally enjoy it; I choose full-fat dairy to avoid all the sugar manufacturers add to low-fat dairy to compensate for the lack of flavor.
0 servings
In a large skillet over medium heat, cook and crumble bison until no longer pink; drain. Add tomato sauce, tomato paste, garlic cloves, stevia drops, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. In a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta, and Parmesan cheese. Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in baking dish. Layer with three noodles, cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture, and 1 cup mozzarella. Top with remaining noodles, meat sauce, and mozzarella. Cover and bake for 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.
