Giggling Gourmet's Big Buffalo Prairie Lasagna Recipe
Here's a family favorite that goes well with winter! (or any other time of the year) Good fun and good food that feeds well. Buffalo meat is a wonderfully healthy alternative to cow, with a lot more protein and less saturated fat. Our family is fond of thanking the buffalo for such a feast as the buffalo in our tradition is considered very sacred. Enjoy!
Ingredients
- 1 Lb Ground Buffalo
- 2 Boxes Lasagna Noodles
- 1 Medium Yellow Onion Chopped
- 5 Oz Fresh Spinach
- 1.5 Oz Fresh Basil
- 4 Plum Tomatoes Sliced
- 6 Garlic Cloves Diced
- 32 Oz Ricotta Cheese
- 8 Oz Pkg Italian Cheese Blend
- 6 Oz Can Tomato Paste
- 10 Oz Classico Roasted Garlic and Tomato Sauce
- 1 Tsp Dried Oregano Leaves
- 1/4 Tsp Ground Sage
- 1 Pinch Red Pepper Flakes
- 1 Egg
- Salt/Pepper to taste
Directions
- Prepare Noodles as Directed.
- Preheat Oven to 375
- Brown meat, then add onions, garlic and cook until softened.
- In separate bowl mix, ricotta cheese, egg, oregano, sage, red pepper flakes, black pepper, salt and 3/4 of the shredded Italian cheese pkg and mix until well blended and the ricotta really softens.
- Coat bottom of a 9.5 X 13 inch glass oven dish with the Classico Sauce (about 1/4 inch deep all the way around)
- Take noodles and begin to layer. As you get ready to put each noodle down coat the facing up side of the noodle with a nice smear of tomato paste.
- Take Buffalo meat mix and spread evenly over the first layer of noodles and then add just a touch of the Classico sauce over the top of meat
- Lay down next layer of noodles once again coating the top facing part of the noodle with more tomato paste. Take Ricotta cheese mix and spread evenly over the noodles. Take the FRESH spinach leaves and Basil leaves and gently lay them down on top of the cheese. (you can use a healthy amount of spinach and basil as it all shrinks whilst cooking)
- Lay down last layer of noodles. Gently press them down to somehwat compress the whole dish. Then pour remaining sauce and spread over the top of noodles. Then take remaining Italian Cheese combo and sprinkle across the top.
- Take the sliced tomatoes and line them up over the top of the entire lasagna dish.
- Cover dish with aluminum foil. Some toothpicks inserted throughout the lasagna will help prevent cheese from sticking to foil.
- Bake for 45 minutes to one hour. Remove from oven and let set for 10-15 minutes before serving.
- Serve it up with a nice fresh salad and your favorite choice of warm bread!
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 8 servings | |
| Calories 460 | |
| Calories from Fat 268 | 58% |
| Total Fat 29.73g | 37% |
| Saturated Fat 13.11g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 522mg | 22% |
| Potassium 748mg | 21% |
| Total Carbs 12.8g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.8g | 3% |
| Protein 35.62g | 57% |
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