Bison & Butternut Squash Lasagna

Prep Time: 15 minutes |  Cook Time: 1 hour 15 minutes |  Total Time: 1 hour 30 minutes  | Serves: 4-6
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
This bison lasagna is made even tastier with sweet roasted butternut squash and creamy béchamel sauce. Enjoy a bounty of fall flavours and nutrition in every delicious bite - and so easy to make!

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  • Preheat oven or grill to 425°F.
  • Toss the butternut squash with the oil, and spices. Spread on a parchment-lined cookie sheet, and roast for 20 minutes. Set aside.
  • Heat a large skillet over medium high heat. Add the avocado oil. Add the bison, and allow it to brown for 5-6 minutes before adding in the onion, garlic, and seasonings. Season with salt and pepper to taste. Allow the mixture to cook for another 4-5 minutes before deglazing with the whiskey, and adding the Worcestershire sauce, balsamic vinegar, and maple syrup. Remove from the heat, and set aside.
  • To make the béchamel: Melt the butter in a saucepan over medium heat. Add the flour, and whisk constantly for 4-6 minutes, until lightly golden. Slowly whisk in the cream. Reduce heat, add the onion powder, season with salt and pepper and continue whisking until slightly thickened – another 2 to 3 minutes.
  • To assemble: Layer the ingredients in a 2.5L casserole dish, ensuring each layer has some of the béchamel, lasagna sheets, bison mixture, squash, spinach and cheese.
  • Reduce heat to 350°F and bake in an oven grill (on indirect heat) for one hour, until the top layer is golden brown and bubbling. Allow to cool slightly before cutting into pieces.

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Bison & Butternut Squash Lasagna


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 and pepper to taste
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

For the squash layer:

1 medium-size butternut squash, peeled, seeds removed and cut into small cubes (about 4 cups)
1 tbsp (15ml) avocado oil
1 tsp (5ml) dried sage
1/4 tsp (1.25ml) nutmeg
Salt and pepper to taste

For the béchamel sauce:

1 stick (125ml) butter
1/2 cup (125ml) flour
3 cups (750ml) Half and half cream
1 tsp (5ml) onion powder
Salt and pepper to taste



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