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 & Butternut Squash Lasagna is pretty enough for entertaining! We've made it even tastier with sweet roasted butternut squash and a creamy béchamel sauce. Enjoy a bounty of fall flavours and nutrition in every delicious bite.
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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.
Entertaining is Easy
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 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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