BUFFALO CHICKEN LASAGNA RECIPE - (4.3/5)

Buffalo Chicken Lasagna Recipe - (4.3/5) image

Provided by Peggio

Number Of Ingredients 19

1 tablespoon canola oil
1 1/2 pounds ground chicken
1 small onion, chopped
1 celery rib, finely chopped
1 large carrot, grated
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes, drained
1 (12-ounce) bottle buffalo wing sauce
1/2 cup water
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles
1 (15-ounce) carton ricotta cheese
1 3/4 cups crumbled blue cheese, divided, 7 ounces
1/2 cup minced Italian flat leaf parsley
1 egg, lightly beaten
3 cups part-skim mozzarella cheese, shredded (12-ounces)
2 cups white cheddar cheese, shredded (8-ounces)

Steps:

In 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 vegetables are tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Spread 1-1/2 cups sauce into a greased 13-inch x 9-inch 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 blue cheese. Repeat layers twice. Bake, covered, at 350°F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.