Smoky Bison Lasagna

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

Why I Love This Recipe

This is a lighter take on a classic comfort dish—all the cozy, layered goodness of lasagna, made with ground bison for a leaner, protein-rich option that still feels hearty and satisfying. Smoked paprika adds warmth and depth without overpowering, and using gluten-free brown rice lasagna noodles keeps the dish wholesome without sacrificing texture or flavor. It’s indulgent in the best way, but still one you feel good about serving your family.

Ingredients

Smoky Bison Meat Sauce

• 1 tablespoon olive oil

• 1 yellow onion, finely diced

• 3 cloves garlic, minced

• 2 lbs ground bison

• 2½ teaspoons smoked paprika

• ½ teaspoon dried oregano

• ½ teaspoon onion powder

• ¾ teaspoon salt, plus more to taste

• ¼ teaspoon black pepper

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

Ricotta Layer

• 2 cups ricotta cheese

• 1 egg

• ¼ cup grated parmesan

• ¼ teaspoon black pepper

For Assembly

• Organic Gluten Free Brown Rice Classic Lasagna noodles (Jovial), cooked to about 80% al dente

• 1½ cups shredded mozzarella, for layering

• ½ cup freshly grated parmesan, for topping

• Fresh basil or parsley, optional

Instructions

Make the Smoky Bison Sauce

1. Heat olive oil in a large skillet over medium heat.

2. Add onion and sauté until soft, about 4–5 minutes.

3. Add garlic and cook 30 seconds.

4. Add bison and cook just until browned, breaking it up as it cooks.

5. Season with 2 teaspoons of the smoked paprika, oregano, onion powder, salt, and pepper.

6. Stir in fire-roasted tomatoes and simmer 15–20 minutes.

7. In the last few minutes of simmering, stir in the remaining ½ teaspoon smoked paprika. Remove from heat.

Prepare the Ricotta Layer

1. In a bowl, stir together ricotta, egg, parmesan, and black pepper until just combined.

Cook the Pasta

1. Boil lasagna noodles until about 80% al dente (they’ll finish cooking in the oven).

2. Drain and lay flat to prevent sticking.

Assemble the Lasagna

1. Preheat oven to 375°F.

2. Spread a thin layer of meat sauce in a 9×13 baking dish.

3. Layer noodles → ricotta mixture → meat sauce → shredded mozzarella.

4. Repeat layers until ingredients are used.

5. Finish with meat sauce and a final, even layer of parmesan on top.

Bake

1. Cover loosely with foil and bake for 35 minutes.

2. Remove foil and bake another 15 minutes until bubbly and lightly golden.

3. Let rest 10 minutes before slicing. Garnish with fresh herbs if desired.

Notes

• Gluten-free brown rice lasagna noodles hold their structure beautifully—just don’t overcook them before layering.

• Smoked paprika is the star—this amount adds warmth and depth without overpowering.

• If you love a deeper smoky flavor, feel free to add up to ½ teaspoon more to taste.

• Cooking the noodles just shy of done keeps the lasagna structured and sliceable.

• This reheats and freezes beautifully.

• For a subtle, festive touch, garnish with fresh rosemary sprigs or a light sprinkle of finely chopped rosemary before serving.