Lean Bison Roll-Ups

From the kitchen of: Danita Allen Wood (Fayette, MO)

I'm shocked that anyone would ask me for a recipe. I'm not known for cooking. My husband does our everyday cooking, although I love to try new recipes and bake. It may have been the "try new recipes" that convinced him he needed to do the daily cooking. Some of them didn't turn out so well. Still, I'm surprised at the associations people make with food. My daughter the other day asked me for this recipe. She remembers me making it. Again, I'm shocked my children have any memories of me cooking, other than baking, so I was thrilled she has at least one memory. I realized this is indeed my go-to comfort meal recipe. When my sister was in the hospital for several days when her children were little, I carried this over for my two nephews. The oldest has asked for this recipe, too, and they talk about "that bison casserole." I do not recall where I got the recipe, but we were on a bison kick. We had a freezer full of bison. I use bison instead of ground beef, or sometimes a mix of both. I like the tasty sauce, a bit different than a typical lasagna sauce. During COVID-19, we all are seeking comfort where and how we can. Maybe this will help.

Lean Bison Roll-Ups

(Serves 8 people)

Ingredients 

• Meat Sauce

  • 1 1/2 lbs. ground bison (or ground beef, or a mix of each)

  • 1/3 cup cooking oil

  • 1/3 cup onion, finely chopped

  • 2 cloves garlic, minced

  • 2 teaspoons salt

  • 1/4 teaspoon pepper

  • 2 whole cloves

  • 1/2 bay leaf

  • 2 cans (17-ounce) plum tomatoes

  • 2 cans (6-ounce) tomato paste

  • 1 1/4 cup water

  • 1 teaspoon oregano leaves

  • 1 1/2 teaspoons honey (or 2 teaspoons sugar)

• Ricotta Filling

  • 2 pounds ricotta cheese

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

  • 1/2 teaspoon ground nutmeg

  • 1/4 pound mozzarella, shredded

  • 4 tablespoon grated Parmesan

  • 1 tablespoon fresh parsley, chopped

• 1 pound package lasagna noodles

Instructions:

Brown meat in hot oil in skillet. When meat begins to brown, add onion, garlic, salt, pepper, cloves, and bay leaf. Saute until meat is well-browned.

If using fresh tomatoes, press through a sieve or blend until smooth. Drain canned tomatoes, and add tomatoes, tomato paste, water, oregano, and honey to skillet. Simmer for about an hour, stirring occasionally.

Make the Ricotta filling by whipping the ricotta cheese until smooth. Add remaining ingredients and mix well.

Cook the lasagne noodles, and drain well, blotting with paper towels.

Spread about 1/4 cup (or about 4 tablespoons) of the Ricotta filling on each noodle. Fold over about an inch and continue to roll, making a flat roll with each noodle. When the meat sauce is ready, place 2 cups in the bottom of a large baking dish. I use 9x13 glass and stuff it full.

Place roll-ups, seam side down. Add 1/2 to 2/3 cup hot water to the dish, pouring remaining meat sauce over to cover roll-ups and reserving any remaining sauce to serve on the side.

Bake in 350-degree oven 35 minutes or until hot and bubbly. Leftovers warm up nicely.