22 October 2008
Cherry Tomato Lasagna with Ground Bison
I think lasagna recipes are a dime a dozen; everyone's got one and none of them are quite the same. I don't think I've ever made a lasagna the same way twice. (And usually I don't use a recipe, I just do them the way my mom did - meat sauce, cottage cheese, lasagna noodles, and grated cheese layered, then baked, the end.) I've made white lasagnas, I've made lasagnas with spinach, broccoli, ricotta, turkey, chicken, vegetables only. I've made individual rolled up lasagnas. I've made them in bulk and froze them. I haven't made one in ages, though. I can't even remember the last time I had lasagna that didn't come out of a box in the freezer aisle of the grocery store. (And they're never that good.)
This recipe was a little different because it uses fresh cherry tomatoes as a layer, and lamb for the meat sauce. The photo was gorgeous. It intrigued me.
I used bison because it is much easier (and cheaper) to get fresh ground bison here than it is to get fresh ground lamb. In fact, the only place I know of that sells fresh lamb is the market, and I'm not sure that the lamb people man their booth during the week. Fresh bison, on the other hand, can be bought at plenty of large grocery store chains nearby.
In this dish, the bison didn't stand out at all. I found the flavour much more of a background thing, rather hidden by all the cheese and the gorgeous tomato. It's not such a meaty lasagna as some that I've had, but it doesn't taste or have the mouthfeel of a vegetarian lasagna either. It was a much more creamy lasagna than I've probably had before, soft and smooth. And delicious, really.
As I said, I don't typically use a recipe for lasagna, but I might revisit this one anyway.