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Bison Butternut Lasagna

A super simple one-dish meal using a winter squash in disguise.


  • 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)