This recipe combines the classic comfort of lasagna with the bold flavors of peri-peri and lean bison meat. It's a satisfying and delicious dish that will surely impress your taste buds.
Ingredients
- 1 pound ground bison meat
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup sliced mushrooms
- 1 tablespoon olive oil
- 1 cup peri-peri sauce
- 1 can crushed tomatoes (14 oz)
- 1 can tomato paste (6 oz)
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 lasagna noodles, cooked
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Directions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium-high heat. Add the bison meat and cook until browned. Add the onions, garlic, bell peppers, and mushrooms. Cook for another 5 minutes until vegetables are tender.
- Stir in the peri-peri sauce, crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper. Simmer for 10 minutes to blend the flavors.
- Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish. Place 4 cooked lasagna noodles on top of the sauce. Spread another layer of sauce over the noodles and sprinkle with a third of the mozzarella and Parmesan cheese.
- Repeat the layers, ending with a layer of sauce and the remaining cheese on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes before serving. Slice and enjoy!
