Bison & Butternut Squash Lasagna
Indulge in a visually stunning Bison & Butternut Squash Lasagna with a creamy béchamel sauce. Perfect for fall entertaining! Enjoy nutritious, delicious bites from Canada's Favourite Female...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at noblepremiumbison.com.
Cooking tools:
- Grill
- Oven
- Kitchen scale
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Skillet
- Saucepan
- Whisk
- Baking dish
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 tbsp (15ml) avocado oil
- 454g Extra Lean Ground Noble Premium Bison
- 1 small red onion, finely chopped
- 4-5 cloves garlic, finely minced
- 1 tsp (5ml) dried thyme
- Salt
- pepper
- 2 tbsp (30ml) whisky (optional)
- 1 tsp (5ml) Worcestershire sauce
- 1 tsp (5ml) balsamic vinegar
- 1 tbsp (15ml) maple syrup
- 375g lasagne pasta
- 320g mozzarella cheese
- 300g frozen spinach, thawed and squeeze to remove excess water
- 1 medium-size butternut squash, peeled, seeds removed and cut into small cubes (about 4 cups)
- 1 tsp (5ml) dried sage
- 1/4 tsp (1.25ml) nutmeg
- 1 stick (125ml) butter
- 1/2 cup (125ml) flour
- 3 cups (750ml) Half and half cream
- 1 tsp (5ml) onion powder
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