Italian

Bison-Spinach-Pesto Lasagna is for Dinner.

Bison-Spinach-Pesto Lasagna takes 20 minutes to prepare.

Bison-Spinach-Pesto Lasagna takes 60 minutes to cook.

Bison-Spinach-Pesto Lasagna makes 8 servings.

The ingredients for Bison-Spinach-Pesto Lasagna are:

3 cloves Garlic, minced
1 Onion, chopped
200 g ground bison (or extra lean beef)
2 jars Classico pasta sauce
4 tbsp. ground flax seed
1/4 cup pesto
2 cups frozen spinach, thawed
2 cups (1-500 g pkg.) low fat ricotta cheese
1 tsp. ground pepper
1/2 tsp. ground nutmeg
250 g (about 1 cup) low fat mozzarella, shredded
6 pieces brown rice lasagna noodles (or whole wheat)

Here is how you make Bison-Spinach-Pesto Lasagna:

Cook lasagna noodles 2 minutes less than on package. Drain and cool. Brown bison. Add and saute onions and garlic. Add pasta sauce and ground flax seed and mix. In separate bowl mix ricotta, pesto, spinach, pepper and nutmeg. Spread 1/2 of meat mixture in bottom of 9 X 13 baking pan. Sprinkle 1/2 of mozzarella on top. Layer 3 lasagna sheets on top. Spread ricotta mixture on top. Spread rest of meat mixture on top. Sprinkle rest of mozzarella on top. Bake for 1 hour at 350F. Let sit for 15 minutes to set before serving. Serving Size:?Makes 10 servings

The nutritional information for Bison-Spinach-Pesto Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 348.7

• Total Fat: 15.4 g
• Cholesterol: 43.9 mg
• Sodium: 605.5 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 5.1 g
• Protein: 21.4 g

Bison-Spinach-Pesto Lasagna is Italian cuisine.

The dietary needs meet for Bison-Spinach-Pesto Lasagna is Gluten Free