* 1 lb ground bison
* 1 onion, chopped
* 1 garlic clove, chopped
* 1 16 oz can chopped tomatoes
* 1 pint cottage cheese
* 2 oz shredded Parmesan cheese
* 4 oz shredded Mozzarella cheese
* 4 oz shredded Colby cheese
* no boil lasagna noodles
* 1 tsp ground basil or 3 T chopped fresh basil
* salt and pepper


Brown bison with onions and garlic; add tomatoes and basil and simmer for 30 minutes. Adjust seasoning. Put a small amount of sauce in the bottom of a 9x12 lasagna pan. Add a layer of noodles, a layer of sauce, and a layer of all four cheeses. Repeat until the pan is full. Save a small portion of shredded cheeses for topping. Cook at 375, covered, for 1 hour. Remove cover, add remaining cheese and bake until melted. Let sit for 10 minutes before serving.



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