Heat the grill to medium. 
Rub two tbsp olive oil on the corn. 
Grill for 5-7 minutes.							
Chop mushrooms, heat sauté pan to medium. 
Sauté mushrooms, chopped garlic, 2 tbsp. oil and fresh sage 1/2 tsp salt for 5-7 minutes.							
Mix dried thyme, fresh sage, 1 tsp kosher salt, 1/2 tsp. black pepper, in a small bowl and rub on steaks.						
Chop tomatoes, cut corn kernels off the cob. 
Combine with tomatoes, fresh basil, 1 tsp salt and 1/2 tsp pepper.	Grill Bison steaks over medium heat for 4-5 minutes. Per side allow to rest for 10 minutes.							
In a large sauce pan cook butter over medium heat for 3-6 minutes until browned.							
To assemble place one lasagna sheet on the plate. 
Top with mushrooms, shredded parmesan, corn, tomatoes, and another noodle. Add grilled meat, and repeat the first building step. 
Drizzle with brown butter and serve.