buffalo chicken lasagna
I saw this in a magazine that made 1st prize in a contest, out of South Carolina, And this is a little spicy dish so if you like spicy you are going to like this so dig in you spicy lovers out there....Enjoy
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prep time
1 Hr 40 Min
cook time
45 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 tablespoon canola oil
- 1 1/2 pounds ground chichen
- 1 small onion,chopped
- 1 - celery ribs,finely chopped
- 1 large carrot,grated
- 2 cloves garlic, minced
- 1 can 14 oz diced tomatoes
- 1 bottle 12 oz buffalo wing sauce
- 1/2 cup water
- 1 1/2 teaspoons italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 box non cooked noodles-take 9 out
- 1 - carton of ricotta cheese
- 1 3/4 cups crumbled blue cheese
- 1/2 cup freshly chopped parsley
- 1 large egg, slightly beaten
- 3 cups shredded mozzarella cheese
- 2 cups shredded white cheddar sauce
How To Make buffalo chicken lasagna
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Step 1In a Dutch oven, heat oil over medium heat..Add the chicken,onion,celery,and carrot; cook and stir until meat is no longer pink and veggies are tender. Add garlic, cook 2 minutes longer. Stir in tomatoes,wing sauce,water,italian seasoning,salt,pepper, bring to a boil. Reduce heat, cover and simmer for 1 hour.
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Step 2Meanwhile, cook noodles or use no cooked noodles, according to package directions,drain. In a bowl, mix in ricotta 3/4 cup cheese,parsley and egg.
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Step 3Spread 1 1/2 cups sauce into a greased 13x9 baking dish. Layer with three noodles, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup of blue cheese. repeat layers twice.
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Step 4Bake, covered, at 350* for 20 mins, Uncover;bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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