1 Box Gluten Free Lasagna Noodles
2 cans (15 ounces each) tomato sauce
1 small can of tomato paste
1 box of frozen spinach, thawed and drained
1 pound ground bison
1 8 oz package of sliced mozzarella
fresh grated Parmesan
Some gluten free noodles do not need to be pre-cooked, so check your box. If they do not advise against precooking, cook your lasagna noodles.
Simmer the tomato sauce and tomato paste. We add spices such as oregano, basil, and garlic.
Heat the bison over medium heat until cooked through. Drain.
Add the tomato sauce mixture to the bison. Stir.
Put a thin layer of tomato sauce in the bottom of your lasagna pan.
Now, put down a layer of noodles.
Next, cover with your tomato sauce.
Then, add all the spinach in this layer.
Cover with a layer of mozzarella.
Repeat with noodles, tomato sauce and mozzarella.
For the final step, sprinkle with fresh grated parm.
Cook for 45 minutes. Some gluten free noodles take longer. For optimum taste, make sure ALL the noodles are covered with sauce, or they will not soften correctly if they are not pre-cooked.