Smoky Bison Lasagna

Prep: 30 minutes | Cook: 50 minutes | Total: 1 hour 20 minutes | Servings: 8

Why I Love This Recipe

This is my slightly lighter take on classic lasagna without losing anything that makes lasagna worth making. Ground bison creates a hearty, protein-rich meat sauce, while fire-roasted tomatoes and smoked paprika add warmth and a subtle smoky depth. Layered with creamy ricotta, mozzarella, Parmesan, and gluten-free brown rice noodles, it's cozy enough for Sunday dinner but still something I feel good about serving my family.

It also reheats beautifully, which might be one of my favorite things about making lasagna—dinner tonight and an even easier dinner tomorrow.

Ingredients

Smoky Bison Meat Sauce

• 1 tablespoon extra virgin olive oil

• 1 yellow onion, finely diced

• 3 cloves garlic, finely minced

• 2 pounds ground bison

• 2½ teaspoons smoked paprika, divided

• ½ teaspoon dried oregano

• ½ teaspoon onion powder

• ¾ teaspoon kosher salt, plus more to taste

• ¼ teaspoon freshly cracked black pepper

• 2 (24-ounce) cans crushed fire-roasted tomatoes

Ricotta Layer

• 2 cups ricotta cheese

• 1 large egg

• ¼ cup freshly grated Parmesan

• ¼ teaspoon freshly cracked black pepper

For Assembly

• About 16 gluten-free brown rice lasagna sheets, such as Jovial Organic Gluten Free Brown Rice Classic Lasagna

• 1½ cups shredded mozzarella

• ½ cup freshly grated Parmesan

• Fresh basil or parsley

Instructions

1. Make the smoky bison sauce: Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, until softened. Add the garlic and cook for another 30 seconds, just until fragrant.

2. Brown the bison: Add the ground bison and cook until browned, gently breaking it apart as it cooks. Stir in 2 teaspoons smoked paprika, oregano, onion powder, salt, and black pepper.

3. Simmer the sauce: Add the fire-roasted tomatoes and bring to a gentle simmer. Cook for 15–20 minutes, allowing the sauce to thicken slightly and the flavors to come together. During the final few minutes, stir in the remaining ½ teaspoon smoked paprika. Taste and adjust the seasoning as needed.

4. Prepare the ricotta: In a medium bowl, combine the ricotta, egg, Parmesan, and black pepper. Stir just until combined.

5. Prepare the noodles: Cook the lasagna noodles until just shy of al dente according to package directions—they'll continue cooking in the oven. Drain and lay the noodles flat on a clean kitchen towel so they don't stick together.

6. Assemble the lasagna: Preheat the oven to 375°F. Spread a thin layer of bison sauce across the bottom of a 9×13-inch baking dish. Add a layer of noodles, followed by ricotta mixture, bison sauce, and mozzarella. Repeat until you've used the ingredients, finishing with meat sauce and an even layer of Parmesan.

7. Bake: Cover loosely with foil and bake for 35 minutes. Remove the foil and continue baking for another 15 minutes, until the sauce is bubbling around the edges and the top is lightly golden.

8. Rest and serve: Let the lasagna rest for at least 10 minutes before slicing. Finish with plenty of fresh basil or parsley and additional Parmesan before serving.

Notes

• Don't overcook the noodles: Gluten-free brown rice noodles hold their structure beautifully in lasagna, but cooking them just shy of done before layering helps keep the finished slices structured rather than soft.

• About the smoked paprika: The goal isn't for the lasagna to taste overtly smoky. It should add warmth and depth in the background. If you love a stronger smoky flavor, add another ¼–½ teaspoon to taste.

• Make it ahead: Assemble the lasagna earlier in the day, cover, and refrigerate until you're ready to bake. You may need to add a few extra minutes to the covered baking time if it's going into the oven cold.

• For little eaters: Lasagna makes this one easy. I cut a small piece into bite-size portions and let it cool before serving. You can always pull out some of the meat sauce separately if that's easier for younger kids.

• Leftovers: Store covered in the refrigerator and reheat individual slices as needed. This is one of those meals that's arguably even better the next day.

• Freezer-friendly: Let the lasagna cool completely, portion it, and freeze individual slices for an easy future dinner.

Nicole's Hosting Tip

Lasagna is made for having people around the table because almost everything can be done before anyone arrives. Assemble it ahead of time, then bake while everyone settles in. I love serving this with a big arugula or Caesar salad, warm bread, and a bottle of red wine. Bring the whole baking dish to the table with fresh herbs and Parmesan scattered over the top—it doesn't need much else.