buffalo chicken lasagna
I love hot wings and lasagna, so I put them together, and it's even better with home made pasta.
No Image
prep time
45 Min
cook time
40 Min
method
Convection Oven
yield
12 serving(s)
Ingredients
- 1 tablespoon canola oil
- 1 1/2 pounds ground chicken
- 1 small onion, chopped
- 1 stalk celery ribs, chopped, finely
- 1 large carrots, grated
- 2 cloves garlic cloves, minced
- 14 1/2 ounces diced tomatoes, drained
- 1 bottle hot buffalo sauce, 12 oz
- 1/2 cup water
- 1 1/2 teaspoons italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 9 sheets lasagna noodles
- 15 ounces ricotta cheese
- 1 3/4 cups parsley, italian, minced
- 1 large egg, lightly beaten
- 3 cups mozzarella cheese, shredded
- 2 cups white chedder cheese, shredded
- 1 1/2 cups blue cheese, crumbled, divided
How To Make buffalo chicken lasagna
-
Step 1In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, wing sauce, water, Italian spice, salt, and pepper. Bring to boil. Reduce heat; cover and simmer for 1 hour.
-
Step 2Meanwhile, cook noodles according to package directions; drain. In a bowl, mix ricotta cheese, 3/4 cup blue cheese, parsley and egg.
-
Step 3Spread 1 1/2 cup of sauce into a greased 13 x 9 baking dish. Layer with three noodles, 1 1/2 cups sauce, 2/3 cups ricotta cheese mixture, 1 cup mozzarella cheese, 2/3 cup blue cheese. REPEAT 2 Twice.
-
Step 4Bake, covered, at 350 for about 20 minutes, uncover and bake for another 20 to 25 minutes. Let stand for 10 minutes and serve.
- 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!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes