Bison LasagnaBy Chef Bobby Sidro
The Lakefront Anchorage

5 pounds ground bison
2 medium yellow onions, diced
½ cup garlic, minced
1 #10 can marinara sauce
1 cup red wine
7 lasagna sheets
2 cups ricotta cheese
1 pound Parmesan cheese
2 pounds mozzarella cheese, diced
2 ounces olive oil
Salt and pepper to taste

Making the Sauce
In a large skillet, pour in olive oil and turn stove to medium-high heat, sauté garlic and onion for about five minutes. Add ground bison and continue cooking until almost done; add red wine and marinara sauce, and salt and pepper to taste. Reduce heat to medium and continue cooking for about 10 minutes; turn the heat off.

Making the Lasagna
In a two-inch deep hotel pan, lay out 2⅓ lasagna sheets and spread onto it 1 cup of ricotta cheese, ¼ of the shredded Parmesan and ¼ of the diced mozzarella. Add half of the bison sauce. Layer another 2⅓ lasagna sheets and repeat from first layer except for the mozzarella cheese. For the third layer, add another 2⅓ lasagna sheets, spread the remaining cup of ricotta cheese and the rest of mozzarella and parmesan cheeses. Preheat oven to 350 degrees. Cover hotel pan with foil and cook lasagna for 30 minutes.

The Lakefront AnchorageThe Lakefront Anchorage
4800 Spenard Road
Anchorage, AK 99517

(907) 243-2300