1 Preheat an oven to 400 degrees F.

2. In a large cast-iron pan, fry the ground bison or beef until mostly cooked. Remove temporarily.

3. Bring a large pot of salted water to a boil. Once boiling, add the mini lasagna noodles until el dente.

4. Add bell pepper and onion to the same frying pan and cook until just starting to soften.

5. Add the fire-roasted tomatoes, basil, and white balsamic vinegar. Season with salt & and pepper. Bring to a simmer. Add the ground beef back in.

6. Stir in the ricotta cheese, spinach, mini lasagna noodles, and about 1/2 cup of the pasta water. Stir everything together to combine.

7. Top the dish with the mozzarella cheese and transfer to the oven. Bake for ~10-15 minutes until the cheese is golden brown.

8. Let rest for a few minutes. Top with some fresh parmesan and a sprinkle of parsley. Enjoy!