This lasagna is unbelievably flavourful and uses only easily digested healthy sheep and goat cheese, gluten-free pasta and nutrient dense kale. I serve it to three wheat, meat and dairy eating people and they ALL loved it. If you haven’t already given up beef for bison here is a link to my write-up on why it’s so much healthier for us. I think this recipe would work just fine with ground turkey if you prefer that and, feel free to switch sheep ricotta for goat if you can find it. I bought all my cheese at Whole Foods.
Oven 400 degrees
Large frying pan
9×12 glass square baking pan
3 tablespoons Olive Oil
1 cup Yellow Onion, chopped
3 Garlic Cloves, minced
1 1/2 pounds ground Bison
1 tablespoon Braags
1 (28-ounce) can Crushed Tomatoes
1/2 (6-ounce) can Tomato Paste
1/2 cup fresh Flat-Leaf Parsley, chopped and divided
1/2 cup fresh Basil Leaves, chopped
1 bunch Kale, chopped (approximately 3-4 cups)
1/2 teaspoon Sea Salt
3/4 teaspoon freshly ground Black Pepper
1 package Rice Lasagna Noodles
10 ounces Ricotta (Goat or Sheep), broken or chopped
5 ounces Creamy Goat Cheese, crumbled
3/4 cup grated Pecorino Romano Emma (like Parmesan but Sheep), plus 1/4 cup for sprinkling
1 extra-large Egg, lightly beaten
1 pound fresh Goat Mozzarella, thinly sliced
Heat the olive oil in a large skillet, add onions and cook for 5 minutes over medium-low heat or until translucent. Add garlic and cook for 1 more minute. Add the ground bison and Braags and cook over medium-low heat, breaking it up with a fork, for about 8 minutes or until just not pink (no need to fully cook).
Add the can tomatoes, tomato paste, 2 tablespoons of the parsley, all of the basil and 1/2 teaspoon sea salt and pepper. Simmer uncovered, over medium-low heat for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with boiled water. Add the noodles and allow them to sit in the water for 20 minutes. Drain and rinse. They will be firm but bendable.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Pecorino Romano, the egg, the remaining parsley, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular glass baking dish, spreading over the bottom of the dish.
Then add the layers as follows:
Half the pasta,
half the kale,
half the mozzarella,
half the ricotta mix.
Then, another 1/3 the sauce,
the rest of the pasta,
rest of the kale,
rest of the mozzarella,
rest of the ricotta mix, and finally,
the last 1/3 of the sauce. Top with 1/4 cup of grated Pecorino Romano.
Bake for 30 minutes, until the sauce is bubbling.