To celebrate, we decided to have homemade Lasagna. Oh my gosh- it was SOOOO good. I think it may be the best lasagna I have ever had. But I have no pictures. Chris started to dig in as soon as it came out of the oven, and then I forgot to take a picture before we put it away in the fridge and now it looks pretty unappetizing. (However, I just ate some for lunch and it still tastes good!) Please don't let my lack of pictures dissuade you- honestly this is FANTASTIC lasagna.
adapted from Get Togethers Cookbook
- 1 lb ground bison
- 15 oz cottage cheese
- 8 oz shredded mozzarella cheese
- 1/4 Cup Parmesan cheese
- 2 eggs
- 1 26 oz jar tomato pasta sauce (we used Classico Fire-Roasted Tomato and Garlic)
- 10 whole wheat lasagna noodles
- 1 10 oz frozen spinach (thawed and drained)
- 1 16 oz jar Alfredo sauce (we used Classico Sun-dried Tomato)
~Brown the bison. Drain.
~Combine cottage cheese, mozzarella cheese, eggs, and two tablespoons of Parmesan cheese. Mix well.
~Spread 1/3 tomato sauce in bottom of 9 x 13 pan.
~Layer 3.33 noodles (You can do this if your noodles fall apart while cooking like mine did), 1/2 the cheese mixture, 1/2 the spinach, 1/3 tomato sauce, and half the bison.
~Top with remaining noodles. Spread Alfredo over the top and sprinkle with Parmesan cheese.
~Bake, covered, for 40 minutes at 350 degrees. Uncover and bake for 15 more minutes.