BUFFALO CHICKEN LASAGNA

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Check out our amazing Buffalo Chicken Lasagna recipe! Spicy buffalo chicken meets creamy, cheesy lasagna in this amazing Buffalo Chicken Lasagna dish.

Provided by My Food and Family

Categories     Chicken

Time 1h35m

Yield 12 servings

Number Of Ingredients 17

1 Tbsp. oil
1-1/2 lb. lean ground chicken
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 cups CLASSICO Fire Roasted Tomato & Garlic Pasta Sauce
3/4 cup HEINZ Buffalo Wing Sauce, divided
1/2 cup water
1 Tbsp. HEINZ Red Wine Vinegar
9 lasagna noodles, uncooked
1 container (15 oz.) POLLY-O Original Ricotta Cheese
3 cups KRAFT Shredded Italian* Five Cheese Blend, divided
2 containers (4.5 oz. each) ATHENOS Crumbled Blue Cheese, divided
1/4 cup chopped fresh parsley
1 tsp. dried Italian seasoning
1/2 tsp. ground red pepper (cayenne)
1 egg, lightly beaten

Steps:

  • Heat oil in large nonstick skillet on medium heat. Add chicken, onions, carrots and celery; cook 5 min. or until chicken is done and vegetables are tender, stirring frequently. Stir in pasta sauce, 1/2 cup wing sauce, water and vinegar. Bring to boil; cover. Simmer on low heat 30 min.
  • Meanwhile cook noodles as directed on package, omitting salt; drain. Combine ricotta, 3/4 cup each shredded cheese and blue cheese, parsley, Italian seasoning, pepper and egg. Heat oven to 350°F.
  • Spread 1/3 of the sauce mixture on bottom of 13x9-inch baking dish sprayed with cooking spray. Top with 3 noodles; sprinkle with 1/2 cup each of the remaining shredded cheese and blue cheese. Repeat layers twice; cover.
  • Bake 30 min. Uncover; sprinkle with remaining cheeses and drizzle with remaining wing sauce. Bake 15 to 20 min. or until bubbly and heated through. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1110 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 6 g, Protein 25 g

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