Buffalo Lasagna
Posted September 19, 2008 – 1:46 pm in: Main Dish, Pasta
Courtesy of Medicine Man Bison
The perfect fall comfort dish. Freeze individual pieces for those days when you just don’t want to cook.
1 lb (450 g) ground buffalo
1 - 15 oz (400 ml) can tomato sauce
1 - 6 oz (125 ml) can tomato paste
1 tsp (5 ml) oregano
1 tsp (5 ml) salt (optional)
1 tsp (5 ml) pepper
1 clove garlic, minced
1 lb (450 g) lasagna noodles
16 oz (500 ml) non-fat cottage cheese, drained
1 egg
1/4 cup (60 ml) parmesan cheese
8 - 12 oz (200 - 300 ml) low fat shredded Mozzarella cheese
Brown ground buffalo over medium heat in a covered skillet. Drain off liquid and add tomato sauce, paste, and spices. Simmer covered for 20-30 minutes.
While sauce is cooking, prepare noodles according to package directions. Rinse in cold water. Combine cottage cheese, egg, and parmesan cheese in a blender until smooth. Spray a 9 X 12 baking pan with non-stick spray. Place a layer of noodles in the bottom of the pan. Spoon 1/4 of the meat mixture over the noodles. Spread 1/4 of the blended cottage cheese mixture over the sauce then sprinkle with 1/4 of the Mozzarella cheese. Repeat for 4 layers.
Cover with aluminum foil and bake at 350F (180C) for 20-30 minutes. Remove foil and broil for 5 minutes if you desire a browned top layer.
Serves 6 – 8.
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