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Buffalo Lasagna - May 07, 2006

Ingredients:

  • 1 lb (450 g) ground buffalo 
  • 1 15 oz (400 ml) can tomato sauce 
  • 1 6 oz (125 ml) can tomato paste 
  • 1 tsp (5 ml) oregano 
  • 1 tsp (5 ml) salt (optional) 
  • 1 tsp (5 ml) pepper 
  • 1 clove garlic, minced 
  • 1 lb (450 g) lasagna noodles 
  • 16 oz (500 ml) non-fat cottage cheese, drained 
  • 1 egg 
  • ¼ cup (60 ml) Parmesan cheese 
  • 8 – 12 oz (200 – 300 ml) low fat shredded Mozzarella cheese

Instructions:
Brown Ground Buffalo over medium heat in a covered skillet. Drain off liquid and Add tomato sauce, paste, and spices. Simmer covered for 20-30 minutes. While sauce is cooking, prepare noodles according to package directions. Rinse in cold water. Combine cottage cheese, egg, and Parmesan cheese in a blender until smooth. Spray a 9 X 12 baking pan with non-stick spray. Place a layer of noodles in the bottom of the pan. Spoon ¼ of the meat mixture over the noodles. Spread 1/4 of the blended cottage cheese mixture over the sauce then sprinkle with ¼ of the Mozzarella cheese. Repeat for 4 layers. Cover with aluminum foil and bake at 350°F (180°C) for 20-30 minutes. (Remove foil and broil for 5 minutes if you desire a browned top layer.) 

Serves 6 – 8.