And honestly it is like the pan was made for me! While I love making lasagna I don’t like how sloppy it is – especially in the center. This pan is a dream for assembling sections, bakes evenly and more so is SO easy to pop out perfect sections. Each piece is crusty on the sides…oh heaven indeed! Uni-tasker, I love you!
It is going to be perfect for making enchiladas as well. No more having the tortillas sticking to each other and spilling the filling while cutting sections. No soggy middles. Perfectly crispy food. Yum!
Bison and Veggie Lasagna
1 15-ounce container skim ricotta cheese
2 large eggs
1/2 cup Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1 1/2 jars pasta sauce of choice (usually 26-ounces in size) or about 4 1/2 cups sauce
1 lb ground bison
3 small zucchini, ends trimmed and quartered into chunks
1 medium sweet onion, peeled and chopped
8-ounce bag shredded lower fat mozzarella cheese
1 1/4 cups Parmesan cheese
12 lasagna noodles
Preheat the oven to 375°.
Bring a pot of water to a boil and cook the lasagna noodles for time on package. Drain carefully and unroll each one, making sure they don’t stick to each other.
In a large non stick skillet cook the bison, zucchini and onion until fully cooked, over medium high heat. Make sure to break up the meat into small pieces. Meanwhile in a bowl mix the ricotta, eggs, 1/2 cup Parmesan cheese, mozzarella cheese and herbs together.
Spread about 1/4 of the sauce in the bottom of the pan. Top it with a noodle in each section. Then spread 1/2 of the ricotta mixture on top of the noodles. Top with half of the meat and veggie mixture, then drizzle on 1/4 of the sauce. Top with the next set of noodles and repeat layers. Add the third and final layer of noodles on top. Spread the remaining sauce on top and then sprinkle with the 1 1/4 cups of Parmesan cheese.
Cover tightly with foil and bake for 50 minutes. Lower the heat to 350°, take off the foil and bake for another 5 to 10 minutes. Let sit on the counter for 10 more minutes to firm up before cutting.
Serves 6 or more. Makes great leftovers!