World's Best Lasgna
- Number of Servings: 12
Ingredients
1 pound Ground BIson1/2 cup minced onion (1 small)2 cloves garlic, crushed3 Diced Roma Tomatoes2 (6 ounce) cans tomato paste3 (6.5 ounce) cans canned tomato sauce1/2 cup water2 tablespoons white sugarFesh basil1 teaspoon Italian seasoning1/4 teaspoon ground black pepper4 tablespoons chopped fresh parsley12 lasagna noodles16 ounces low fat ricotta cheese1 egg1.5 cups shredded Mozzerella Cheese3/4 cup grated Parmesan cheese
1.In a Dutch oven, cook bison, onion, and garlic over medium heat until well browned.
2. Stir in tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
3.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
4. In a mixing bowl, combine ricotta cheese with egg, and remaining parsley
5.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 3 noodles lengthwise over meat sauce.
6. Spread with one third of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1 1/4 cups meat sauce over mozzarella, and sprinkle with 3 T. Parmesan cheese.
7. Repeat layers twice, and top with remaining mozzarella and Parmesan cheese.
8. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Put in refridgerator for one night.
6. Allow lasagne to sit out for 1 hour to reach room temp.
5.Bake in preheated (375) oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPHY3301.
2. Stir in tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
3.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
4. In a mixing bowl, combine ricotta cheese with egg, and remaining parsley
5.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 3 noodles lengthwise over meat sauce.
6. Spread with one third of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1 1/4 cups meat sauce over mozzarella, and sprinkle with 3 T. Parmesan cheese.
7. Repeat layers twice, and top with remaining mozzarella and Parmesan cheese.
8. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Put in refridgerator for one night.
6. Allow lasagne to sit out for 1 hour to reach room temp.
5.Bake in preheated (375) oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPHY3301.
Nutritional Info Amount Per Serving
- Calories: 290.1
- Total Fat: 7.5 g
- Cholesterol: 62.8 mg
- Sodium: 653.1 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 3.3 g
- Protein: 24.9 g
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