Buffalo Lasagna

1 lb. Ground Bison
1 medium onion, chopped
1 clove garlic, minced
1 (28 oz.) can crushed tomatoes
2 Tbsp. parsley flakes
2 Tbsp. sugar
1 tsp. salt
1 tsp. basil leaves
1 (24 oz.) ctn. cottage chesse
1 tsp. parsley flakes
1/2 c. grated Parmesan cheese
1 pkg. lasagna noodles, cooked and drained
1 pkg. mozzarella cheese, shredded

Cook and stir Ground Bison, onion and garlic in large saucepan until meat is brown and onion is tender. Stir in crushed tomatoes, parsley flakes, sugar, salt, and basil. Heat to boiling; stir ocassionally. Reduce heat; simmer, uncovered, 1 hour or until mixture is the consistency of spaghetti sauce. Heat oven to 350 degrees. Mix cottage cheese and mozzarella. Layer lasagna noodles, sauce mixture and cottage cheese mixture, ending with meat sauce over top. Sprinkle with Parmesan cheese. Bake uncovered, 45 minutes.

Courtesy of the Missouri Bison Association.

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