A unique take on this classic dish. Rich and creamy comfort food.
One box (9ounces) oven-ready lasagna noodles
Bison layer:
2 tablespoons olive oil
1 pound ground bison
3 - 4 cloves minced garlic
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon EACH salt and pepper
Sauce layer:
1 jar (23 ounces marinara sauce
2 jars (15 ounces each) alfredo sauce
Cheese layers:
1 tub (15 ounces) Ricotta cheese
2 cups shredded Gruyere cheese
1 cup grated Parmesan cheese
16 slices Provolone cheese
Preheat oven to 375 degrees F. Butter (or spray) a 9" x 13" roasting pan.
Heat olive oil in a medium skillet. Cook bison until done, adding garlic spinach and salt and pepper. Set aside.
In a medium bowl, mix together both sauces.
In another medium bowl, mix Ricotta, Gruyere and Parmesan cheese.
To assemble: Spread one cup of the sauce in bottom of roasting pan. Lay three lasagna noodles sideways. Add more sauce.
Sprinkle about 1/4 of the cheese mixture on top, followed by 4 or 5 slices of the Provolone cheese.
Repeat three times. The last layer is noodles, remaining sauce, remaining cheese mixture and remaining Provolone. Cover with heavy foil and bake 25 minutes. Remove foil and place pan under the broiler for a few minutes until the top browns. Let rest 15 minutes. Cut into squares. Serves about 12.