1. Preheat oven for 350. 2. Saute mushrooms, onion, and garlic in olive oil. 3. Add buffalo meat, sage, nutmeg, ground mustard, ginger, fennel, salt, and pepper. Saute until buffalo meat is just browned. Do not overcook. 4. Add tomatoes, tomato paste, tomato sauce, thyme, oregano, basil, bay leaves, and cabernet. Let simmer for at least and hour. I let it simmer for 2-3 hours and then store it in the fridge overnight. This allows for all of the flavors to really come out. 5. Cook lasagna noodles according to package directions. Drain and set aside. 6. Combine cottage cheese, 1/2 lb of the mozzarella, egg whites, and parsley. 7. Pour 1/2 of sauce in baking dish. 8. Top with 4 noodles, 1/2 the cottage cheese mixture, and the other 1/2 of the sauce. 9. Add 4 more noodles, the rest of the cottage cheese mixture, and the remaining 1/4 lb of mozzarella. 10. Cover dish with non-stick foil and cook for 30 minutes. 11. Remove foil and cook for an additional 20 minutes. ---------------------------------------------------------------------------
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Ingredients
