Lasagna was always one of those exotic, far-away foods for me, since I grew up dairy-free and later went gluten-free too.
I though I might never experience that rich, creamy satisfaction that only a layered casserole of meat, cheese, and pasta can provide.
Turns out I was wrong.
I surprised myself with this completely gluten-free, dairy-free lasagna.
It was much better than I was expecting.
The kale and bison are a perfect match, and great tomato sauce, garlic, chili flakes, and lots of fresh basil really bring the dish together.
Bison is super nutrient-dense, packed with zinc and iron – both key for immunity and blood-building.
It’s lower in saturated fat than beef, supporting healthy cholesterol (HDL) levels.
Bison also has lots of vitamin B12, necessary for nervous system function, blood circulation, and healthy metabolism.
Health benefits aside, the flavor of the bison was delicious, and a great combination with the kale.
Editor’s note: Today I eat gluten and dairy, but if you don’t or can’t eat either, I highly recommend this gluten-free dairy-free bison and baby kale lasagna recipe. You could also sub in regular pasta and cheese.
Gluten-Free Dairy-Free Bison and Baby Kale Lasagna
Ingredients
1/2 pound ground bison
5 cups baby kale
2 cups Daiya vegan mozzarella cheese
Gluten-free lasagna (I used DeBole’s)
1 jar tomato sauce of your choice (I love Rao’s) or homemade
Lots of fresh basil
Chili flakes
3-5 cloves garlic
Salt and pepper to taste
Method
Preheat oven to 350 degrees F.
Brown bison in cast iron skillet until cooked through.
Mince garlic and add, sauté for a few minutes.
Add baby kale and cook for 3-5 more minutes, until wilted.
Add salt, pepper, and chili flakes to taste.
Add tomato sauce and simmer for 10 minutes.
Lightly coat square baking dish with olive oil.
Place one layer of gluten-free lasagna on bottom of dish.
Spread even layer of meat sauce, cover with cheese, repeat twice.
If your gluten-free lasagna does not require pre-cooking like mine, make sure all pasta is completely covered with sauce.
Cover dish tightly and bake for 1 hour.
Remove lid after one hour and increase heat to 400 degrees for 5-10 minutes to brown the top of your lasagna.