AJ’s Easy Bison, Lentil, and Veggie Lasagna

Gluten-free, Dairy-free, Plant-forward

To make 100% plant-based, replace bison w/another can of lentils, and double the mushrooms

Ingredients

Filling

  • 1 can black lentils, drained and rinsed
  • 16 oz bison burger
  • 1 zucchini, diced
  • 1 green pepper, diced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1.5 cups sliced mushrooms
  • ½ tsp garlic powder (adjust as desired)
  • ½ tsp cayenne powder (adjust as desired)
  • ¼ tsp oregano (adjust as desired)
  • ½ tsp Himalayan salt (adjust as desired)
  • Liquid aminos (a few dashes, for sautéing bison)
  • Vegan mozzarella shreds for layering

Noodles & Sauce

  • Green lentil or brown rice no-boil lasagna noodles
  • 3–4 jars roasted garlic red spaghetti sauce/or your fav (more or less as needed)

Topping

  • Vegan mozzarella & vegan parmesan
  • Chopped fresh spinach
  • Chopped fresh basil (optional)

Instructions

  1. Preheat oven to 400°F.
  2. Make the filling: Sauté onion, garlic, mushrooms, green pepper, and zucchini in a large skillet with garlic powder, cayenne, oregano, and salt until vegetables start to soften. Add in bison burger and liquid aminos, cook until browned/fully cooked. Stir in black lentils and warm through. Set aside.
  3. Layer the lasagna: Spread spaghetti sauce on the bottom of your dish. Add a layer of uncooked noodles, more sauce, shredded cheese, and some filling. Repeat layers (noodles, sauce, cheese, filling). No boil noodles need sauce on each side to fully cook in the oven!
  4. Bake: Cover with foil and bake for 40 minutes (set lasagna dish on a baking pan for overflow). Then remove foil, add generous layer of cheeses, chopped spinach, and basil if desired; bake uncovered for another 10 minutes.
  5. Rest & Serve: Let lasagna rest for a few minutes before slicing and serving.

Optional Homemade Vegan Cheese

  1. Boil 1 cup raw organic cashews in water, then cover and let sit for 15 minutes.
  2. Drain and blend cashews until creamy; add garlic powder, Himalayan salt, nutritional yeast and cayenne to taste.

Note: Amount of spaghetti sauce will depend on how you layer your lasagna.

AJ's Recipes