Buffalo Lasagna
with Buffalo Mozzarella and Tomato Sauce
Buffalo Lasagna with Buffalo Mozzarella and Tomato Sauce
4-6
servings40
minutes1
hourChef Derick recommends pairing Sangiovese or Blend 24 with this fun twist on a classic dish. The high acid in the tomato sauce complements the subtle tannin structure in both of these wines. The aromatics in the ground meat also brings out the subtle spice in the wine.
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Ingredients
- GROUND BUFFALO
1 lb ground buffalo (or bison)
1 tsp fennel seed
2 Tbsp olive oil
1 Tbsp garlic, minced
2 Tbsp tomato paste
1/2 Tbsp kosher salt
1/4 tsp dried Calabrian chili
1/2 cup red wine
1/2 Tbsp Blend #9
- YELLOW TOMATO SAUCE
1 Qt yellow tomato, diced
1 cup yellow onion, small dice
2 Tbsp garlic, minced
1/4 cup olive oil
pinch chili flake
1/2 tsp black pepper
1/2 Tbsp kosher salt
2 Tbsp fresh oregano, chopped
2 Tbsp fresh parsley, chopped
- ADDITIONAL INGREDIENTS
2 cups buffalo mozzarella
1 cup pecorino
8-10 lasagna sheets, par cooked
2 Tbsp picked parsley
Directions
- GROUND BUFFALO
- In a heavy-bottomed sauce pot on medium heat, add olive oil
- Add fennel seeds and toast for 1-2 minutes
- Add the garlic and cook until fragrant, approximately 1-2 more minutes
- Add ground buffalo
- Cook until browned
- Add Spice Blend #9, salt, calabrian chili, and tomato paste
- Cook for 4-5 minutes, stirring frequently until the tomato paste is caramelized
- Add red wine and cook until dissolved
- Cool before using
- YELLOW TOMATO SAUCE
- In a large sauce pot on medium heat, add olive oil
- Add onions and garlic, and sweat for 5-6 minutes
- Add tomato, salt, pepper, and chili flakes
- Turn to low heat and simmer for 20-30 minutes
- Add herbs and pull fromthe heat
- Cool before using
- ASSEMBLY
- In a baking dish, cover the bottom with a layer of tomato sauce
- Top with a layer of pasta sheet
- Add a layer of meat and cheese
- Top with tomato sauce
- Repeat this process 2 more times
- Top with pecorino
- Bake at 400°F for 20-30 minutes or until hot
- Rest for 10 minutes before cutting into portions
- Garnish with parsley
Pairing Suggestions
Chef Derick recommends pairing Sangiovese or Blend 24 with this fun twist on a classic dish. The high acid in the tomato sauce complements the subtle tannin structure in both of these wines. The aromatics in the ground meat also brings out the subtle spice in the wine.
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