Buffalo Chicken Lasagna
By
Cyndi Phillips
@cynphillips
1
I love hot wings and lasagna, so I put them together, and it's even better with home made pasta.
Rating:
☆☆☆☆☆ 0 votes
Serves:
12
Prep:
45 Min
Cook:
40 Min
Method:
Convection Oven
Ingredients
- 1 Tbsp
- canola oil
- 1 1/2 lb
- ground chicken
- 1 small
- onion, chopped
- 1 stalk(s)
- celery ribs, chopped, finely
- 1 large
- carrots, grated
- 2 clove
- garlic cloves, minced
- 14 1/2 oz
- diced tomatoes, drained
- 1 bottle
- hot buffalo sauce, 12 oz
- 1/2 c
- water
- 1 1/2 tsp
- italian seasoning
- 1/2 tsp
- salt
- 1/4 tsp
- pepper
- 9 sheet(s)
- lasagna noodles
- 15 oz
- ricotta cheese
- 1 3/4 c
- parsley, italian, minced
- 1 large
- egg, lightly beaten
- 3 c
- mozzarella cheese, shredded
- 2 c
- white chedder cheese, shredded
- 1 1/2 c
- blue cheese, crumbled, divided
How to Make Buffalo Chicken Lasagna
- 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.
- 2Meanwhile, cook noodles according to package directions; drain. In a bowl, mix ricotta cheese, 3/4 cup blue cheese, parsley and egg.
- 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. - 4Bake, covered, at 350 for about 20 minutes, uncover and bake for another 20 to 25 minutes. Let stand for 10 minutes and serve.
