Serving up some Smoked Bison Lasagna
Serving up some Smoked Bison Lasagna

Nothing quite reminds you  it is spring in Bigfork like the abundance of food, wine, music and over-fed happy people wandering around town during the annual Taste of Bigfork. Each year the many different restaurants, bars, and wine shops put their award winning talents and dishes in front of the hungry locals  for an all day eating peruse through town.

The Lodge’s very own Chef Brian Lesyinski prepared a Smoked Buffalo Lasagna to much praise. His Recipe is below, so now the only thing to do is go whip it up and enjoy!

Smoked Buffalo Lasagna – (Serves 8…or 2 Cowboys)


2 yellow onions (smoked and diced)

8 tomatoes (smoked and diced)

1/2 lb all natural, grass fed ground Buffalo

3 bulbs of Garlic (smoked and diced)

1/4 c tomato paste

1/4 c chopped fresh basil

2T brown sugar

2Tchopped fresh oregano

1T fresh thyme

1/2t dried red peppers

1c tomato sauce

15 lasagna noodles

30 oz ricotta cheese

1c grated parmesan cheese

2 1/2 c smoked mozzarella

16 oz fresh spinach – (Sauteed in olive oil, cooled and chopped)

2 eggs

Salt & Pepper


Cook buffalo in large pot over medium heat. Add smoked onion, dried red pepper, smoked garlic. Turn heat down and add smoked tomatoes, tomato paste, fresh basil, fresh oregano, thyme, brown sugar and tomato sauce.


Cook noodles in large pot of boiling salt waer until almost tender…about 7 minuets. Drain, cover with cold water. Combine ricotta, Parmesan, and mozzarella cheeses, spinach, salt and pepper to taste. Mix in eggs._LWA1318

Drain pasta & pat dry. Spread 1/2 c sauce over bottom of 13″x9″ baking dish. Place 5 noodles overlapping to fit. Spread half of cheese & spinach mixture evenly over noodles. Spoon 1 2/2 cup sauce over cheese, spread with spatula. Repeat layering with 5 noodles, remaining cheese and spinach mixture 1 1/2 c sauce. Arrange remaining 5 noodles over sauce, spread remaining sauce over noodles and sprinkle with 1/2 cup of smoked mozzarella.

Cover with parchment paper & aluminum foil. Bake lasagna 40 min at 350 degrees. Uncover and bake until hot and bubbly…about 40 minuets. Let lasagna stand 15 min. before serving and enjoy!