Buffalo Lasagna
1/2 lb. ground buffalo meat
2 cups chopped fresh tomatoes 1 18-oz. jar of your favorite pasta
sauce 6 lasagna noodles (no boil)
1 1/2 cups shredded mozzarella cheese,
plus 1/4 cup for finish
8 oz. whole milk or part skim ricotta cheese
2 Tbsp. fresh parmesan cheese, grated
2 Tbsp. fresh parsley
Preheat oven to 375 degrees. Cook sausage/ground in skillet over
medium heat until no longer pink. Add fresh tomatoes and pasta
sauce. In a 9x9 oven safe baking dish, spread 1/3 of meat sauce on
bottom. Cover with 3 noodles. Spread 1/2 of the ricotta on noodles,
sprinkle 1/2 mozzarella over that. Top both cheeses with another 1/3
of the meat sauce. Repeat layers ending with sauce on top. Cover
with foil and bake 45-50 minutes until noodles are tender.
Remove foil, sprinkle parmesan and
reserved mozzarella on top and bake another 5 minutes until cheese
is bubbly.
Let stand about 10 minutes and Enjoy!
