Buffalo Chicken Lasagna
By
Cyndi Phillips
@cynphillips
1
☆☆☆☆☆ 0 votes0
Ingredients
-
1 Tbspcanola oil
-
1 1/2 lbground chicken
-
1 smallonion, chopped
-
1 stalk(s)celery ribs, chopped, finely
-
1 largecarrots, grated
-
2 clovegarlic cloves, minced
-
14 1/2 ozdiced tomatoes, drained
-
1 bottlehot buffalo sauce, 12 oz
-
1/2 cwater
-
1 1/2 tspitalian seasoning
-
1/2 tspsalt
-
1/4 tsppepper
-
9 sheet(s)lasagna noodles
-
15 ozricotta cheese
-
1 3/4 cparsley, italian, minced
-
1 largeegg, lightly beaten
-
3 cmozzarella cheese, shredded
-
2 cwhite chedder cheese, shredded
-
1 1/2 cblue cheese, crumbled, divided
How to Make Buffalo Chicken Lasagna
- In 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.
- Meanwhile, cook noodles according to package directions; drain. In a bowl, mix ricotta cheese, 3/4 cup blue cheese, parsley and egg.
- Spread 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. - Bake, covered, at 350 for about 20 minutes, uncover and bake for another 20 to 25 minutes. Let stand for 10 minutes and serve.