Bison & Butternut Squash Lasagna

Directions

• 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.

More Chef Recipes

• Peppery Bison Brie Burger with Kohlrabi & Apple Slaw – Chef Leandro Vega
• Seventh Fire Burger – Chef Rich Francis
• Surf n’ Turf Bison Burger – Chef Ben Kelly
• Wild Spicin’ Bison Burger – Maddie & Kiki
• Grilled Bison Dressing – Maddie & Kiki
• Warm Bison Steak Salad – Claudio Aprile
• Bison Steak with Truffle Fries – Top Chef Winner Erica Karbelnik