Shane's Robusto Lasagne and Mandi's Mouth Watering Toasted Baguette

Robusto Lasagne
Ingredients:

1. Lasagne noodles Qnt 12-16 (do not buy low quality noodles)
2. Ground Bison
3. Our homemade spaghetti sauce with mushroom and green bell pepper (recipe will arrive soon)
4. Whole milk ricotta cheese, extra creamy
5. Good quality shredded mozzarella
6. Fresh Oregano
7. Fresh Rosemary
8. Fresh Basil
10. Olive oil
12. Sea Salt

Prep:

Thaw the ground bison and brown in a small amount of olive oil. As you are browning add your fresh diced herbs and three pinches of salt. Be sure to not over cook the bison. Bison does not cook like beef and is done faster. Do not over brown or the bison will dry out and the flavor will be diluted. Once done drain any excess liquid and place off to the side.

Boil your lasagne noodles slightly under cooked. The noodle should not be totally cooked all the way through. Drain set aside

In the pot you used to boil the noodles mix the bison, spaghetti sauce mushroom/ green bell pepper, and the whole milk ricotta cheese. Make sure this mix is somewhat thick not runny. Do not add water to the sauce. Set to the side

You can use any decent sized casserole dish, spray down with some cooking oil, lay 4 noodles on the bottom, then take your sauce mix and lay a quarter inch thick layer over the four bottom noodles. Repeat until you reach the top layer which you should have a small amount of sauce left to spread over the top noodles. Cover entire surface with shredded mozzarella. Bake on 350 until cheese is golden not golden brown. Let cool for 15 minutes and dig in!

Mouth Watering Toasted Baguette
Ingredients:

1. Baguette slices, any kind, something with light flavor
2. Olive Oil
3. Gouda Cheese Aged 3 years
4. Fresh Rosemary
5. Fresh Black Pepper

Using your oven or toaster oven lightly brush olive oil on both sides, add the spices, lightly toast on both sides, and add your Gouda cheese. Compliments the lasagne perfectly.

Notes:

Bison is hard to find and can be more expensive than you are use to. But it is worth every penny. The flavor is a tad sweeter than beef. The best part of it all is that its healthier for you. It beets beef hands down in the nutrition category. If you can not get bison please spend the extra money and buy grass fed beef.

Do not overcook the bison, Do not add water to the sauce, Do not over cook the dish only until top layer of cheese is golden

You may get a standard sauce and add fresh mushrooms and bell pepper as I do. The taste of fresher ingredients makes a difference!

Also use fresh breads, oils, and cheeses

For cheeses if you want the best flavor you will need to get an imported cheese that agrees with your tastes. Some cheeses are not very good to eat straight but are great to cook with.