Jaron's Easy Peri-Peri Bison Lasagna Popular Recipes

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Jaron's Easy Peri-Peri Bison Lasagna

"A spicy bison lasagna recipe, designed to make the shopping for ingredients easy, and no fancy kitchen tools or skills required. Adjust the peri-peri sauce for how spicy you want the dish to be."

Ingredients :

• 1 1/2 pounds ground bison
• 1/2 pound lean ground pork
• 1 small sweet onion, chopped
• 1 1/2 teaspoons minced garlic
• 1 (14 ounce) can no-salt-added tomato sauce (such as Hunt's®)
• 1 (6 ounce) can no-salt-added tomato paste (such as Hunt's®)
• 1 cup low sodium salsa
• 1 cup water
• 2 tablespoons peri-peri chili pepper sauce (such as Nando's®)
• 2 teaspoons Italian seasoning
• 1 (10 ounce) package frozen chopped spinach
• 1 (16 ounce) package creamed cottage cheese
• 1 (12 ounce) box oven-ready lasagna noodles (such as Italpasta®)
• 3 cups shredded Italian cheese blend (such as Black Diamond®)

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H58M

• Heat a large skillet over medium-high heat. Cook and stir bison and pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; cook until soft, about 3 minutes. Stir in tomato sauce, tomato paste, salsa, water, peri-peri sauce, and Italian seasoning. Reduce heat to low and simmer meat sauce, stirring occasionally, until thickened and flavorful, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Put frozen spinach in a microwave-safe bowl. Cook in the microwave until steaming and no water is left in the bowl, 5 to 7 minutes. Let cool; stir in cottage cheese.
• Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking pan. Add a layer of noodles, another layer of meat sauce, and another layer of noodles. Top with all of the spinach-cheese mixture, another layer of noodles, the remaining meat sauce, and the shredded Italian cheese blend. Cover pan with aluminum foil.
• Bake in the preheated oven for 40 minutes. Uncover and continue baking until cheese is browned and bubbly, about 15 minutes more. Let stand 20 minutes before cutting.

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