My immediate family never made crazy feasts for the holidays. Instead, my mom, brother and I would make a big dish of homemade bison lasagna, layering noodles, ricotta, and bison bolognese. Now, we’ve swapped it out for this dish. Butternut squash is hugely versatile and it is a great substitute for the noodles in this dish. If you’re lactose intolerant or avoiding dairy, this dish is delicious by as its. However, if you feel like cheating on the rules of decolonized diets, sprinkle some mozzarella on the top before you bake the lasagna. Absolutely amazing.
Bison Butternut Lasagna
- 1 lb ground bison
- 1 large butternut squash peeled and cut into 1/2 inch slices
- 1 15 oz can tomato sauce
- 1 small onion minced (or wild onion)
- 1 tsp. garlic powder or wild garlic
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Olive oil or sunflower or avocado oil
- Sea salt and freshly ground black pepper
- Preheat your oven to 400 F.
- Add bison to pan on med-high heat and cook until browned, about 6 minutes.
- Add the tomato sauce, basil, garlic, onion, and season with salt and pepper to taste. Turn heat down to low and let simmer for about 10 minutes.
- To prepare the lasagna: alternate layers of butternut squash slices with layers of the meat sauce in a baking dish. Keep making layers until you’ve used all of the ingredients.
- Optional: top with fresh mozzarella (not indigenous)
- Bake for about 60 minutes (or until the squash is soft)