2 pounds ground bison, cooked with a little oil
8 ounces Gruyere cheese, shredded
3 ounces Parmesan cheese, grated
8 ounces Fontina cheese, shredded
4 ounces Gorgonzola cheese, crumbled
2.5 cups Ricotta cheese
1 large egg beaten
1 shallot, minced
2 cloves garlic, minced
3 Tbsp parsley, minced
4 Tbsp butter
2.5 cups half and half
1.5 cups chicken broth
1/3 cup flour
1/2 tsp salt
1/4 tsp cayenne
1 bay leaf
1 package no-boil lasagna noodles
pepper to taste


Add the no-boil noodles separately to hot tap water and let sit 10 minutes.

Cook the shallot and garlic in the butter until soft. Add flour and whisk until a yellow paste forms. Slowly add broth and half & half to form a sauce. Add the bay leaf, salt, and cayene and simmer until it thickens enough to coat a spoon. Add the Gruyere cheese and half of the Parmesan.

Mix the ricotta, the egg, and parsley in a large bowl. Add pepper. Add 1/4 cup of the sauce. Mix smooth.

Put 1/2 cup of sauce in a 9 by 13 baking pan. Add enough lasagna noodles to cover. Spread  layers of 1/3 of  ricotta mixture, the meat,  the Fontina, and the Gorgonzola over the noodles. Cover with 1/2 cup of sauce. repeat layering of noodles and stuff for 2 more layers. (We like to use italian sausage for the middle one).

On top of the last layer, add another layer of noodles. Cover with remaining sauce. Sprinkle rest opf parmesan on top. Cover with foil.

Cook in a 350 F oven for 35 minutes. If you make up the night before and refrigerate, cook for 1.5 hours. Edges should be brown and bubbling. Remove foil and broil 3-5 minutes until top looks nice. Let cool a bit and serve. It's even better on the second day.