Ingredients
- 1 ½ pounds ground bison
- ½ pound lean ground pork
- 1 small sweet onion, chopped
- 1 ½ 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®)
Why This Recipe Is So Delicious
Cooking Tips You Should Know
- Let the lasagna rest for 10 minutes before serving to help it set.
- Brown the bison well to bring out its natural flavor and reduce moisture.
Step 1
Heat a large skillet over medium-high heat. Cook the bison and pork, breaking it up as it browns, until it’s nicely crumbly and cooked through, about 5 to 7 minutes. Toss in the chopped onion and garlic and cook for another 3 minutes until they soften. Then stir in the tomato sauce, tomato paste, salsa, water, peri-peri sauce, and Italian seasoning. Turn the heat down to low and let the sauce simmer gently, stirring now and then, until it thickens and the flavors come together, which should take about an hour.
Step 2
While the sauce simmers, preheat your oven to 375°F (190°C). Microwave the frozen spinach in a bowl until it’s hot and any excess water has evaporated—this usually takes around 5 to 7 minutes. Let it cool a bit before mixing in the cottage cheese.
Step 3
To assemble, spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish. Layer some noodles on top, followed by more meat sauce, then another layer of noodles. Next, spread all of the spinach and cottage cheese mixture evenly over the noodles. Add one more layer of noodles, cover with the remaining meat sauce, and finish with the shredded Italian cheese blend. Cover the dish with foil.
Step 4
Bake the lasagna for 40 minutes, then remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden brown. Let it sit for about 20 minutes before slicing so it holds together nicely.
