Bison-Spinach-Pesto Lasagna

Name: Bison-Spinach-Pesto Lasagna Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 3 cloves Garlic minced; 1 Onion chopped; 200 g ground bison (or extra lean beef); 2 jars Classico pasta sauce; 4 tbsp. ground flax seed; 1/4 cup pesto; 2 cups frozen spinach thawed; 2 cups (1-500 g pkg.) low fat ricotta cheese; 1 tsp. ground pepper; 1/2 tsp. ground nutmeg; 250 g (about 1 cup) low fat mozzarella shredded; 6 pieces brown rice lasagna noodles (or whole wheat)

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 8

Ingredients

3 cloves Garlic, minced1 Onion, chopped200 g ground bison (or extra lean beef)2 jars Classico pasta sauce4 tbsp. ground flax seed1/4 cup pesto2 cups frozen spinach, thawed2 cups (1-500 g pkg.) low fat ricotta cheese1 tsp. ground pepper1/2 tsp. ground nutmeg250 g (about 1 cup) low fat mozzarella, shredded6 pieces brown rice lasagna noodles (or whole wheat)

Directions

Cook lasagna noodles 2 minutes less than on package. Drain and cool. Brown bison. Add and saute onions and garlic. Add pasta sauce and ground flax seed and mix. In separate bowl mix ricotta, pesto, spinach, pepper and nutmeg. Spread 1/2 of meat mixture in bottom of 9 X 13 baking pan. Sprinkle 1/2 of mozzarella on top. Layer 3 lasagna sheets on top. Spread ricotta mixture on top. Spread rest of meat mixture on top. Sprinkle rest of mozzarella on top. Bake for 1 hour at 350F. Let sit for 15 minutes to set before serving.

Serving Size:�Makes 10 servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving