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Sicilian Country Lasagna · Entreés
We took a classic recipe and lightened it up with bison and chicken. The minced mushrooms also mimic the taste and texture of meat.
serves 12
serves 12
Ingredients
1 pound lasagna noodles
1 pound ground bison
1/2 pound Italian chicken sausage
1/2 pound fresh mushrooms, minced
1 large onion, chopped
4 garlic cloves, minced
1 1/2 teaspoons sugar
2 teaspoons salt
1 1/2 teaspoons basil
1/2 teaspoon fennel seed
1/4 teaspoon freshly ground black pepper
1/2 cup kalamata olives, sliced
28-ounce can tomatoes, chopped
2 6-ounce cans tomato paste
2 eggs, beaten
16 ounces ricotta cheese, drained
4 tablespoons Italian parsley, chopped
1/2 pound mozzarella cheese, shredded
1 cup Parmesan cheese, grated
Directions
1. Cook lasagna noodles according to package direction, but still somewhat firm. Drain and set aside.
2. Brown ground bison and sausage. Drain any excess fat. Add mushrooms and cook mixture until moisture is released and then reabsorbs.
3. Add the onion and garlic and sauté until onion is tender.
4. Add the sugar, salt, basil, fennel seed, tomatoes and tomato paste. Blend well. Simmer for 1 hour.
5. In a bowl, combine the eggs, ricotta cheese, parsley and salt. Blend well.
6. In the bottom of a very large baking pan, spread just enough of the meat mixture to cover the bottom Layer noodles, meat sauce, olives, ricotta cheese mixture, mozzarella cheese and Parmesan cheese. Repeat layering, making sure to end with the Parmesan cheese.
7. Cover with foil. Bake at 375° for 25 minutes. Remove the foil and bake for 25 additional minutes.
