BUFFALO CHICKEN LASAGNA - WGN

BUFFALO CHICKEN LASAGNA - WGN image

Categories Chicken

Number Of Ingredients 17

1 rotisserie chicken from the grocery store de-boned and shredded
2 stalks celery, chopped - optional
1 large container ricotta cheese
8 oz crumbled blue cheese
16 oz shredded 3-cheese mix
2 jars Italian baking sauce or regular pasta sauce that's your favorite, I have become a favorite of Pastorelli Continental Chef Marinara Sauce (bought at a restaurant supply) 1 large can
18 oz no-boil lasagna noodles (Barilla) Amazing!!!!!!
4 eggs
3 Tbs Emeril's Essence or 3 Tbsp of Albukirky Green Chile Rub and 3 Tbs Albukirky BBQ Rub
For the Buffalo Sauce:
1/2 Tbs tabasco
1/2 Tbs paprika
1/2 Tbs cayenne pepper
1 1/2 Tbs brown sugar
1 1/2 sticks butter, softened
1/2 Tbs vinegar
salt

Steps:

Directions: Preheat the oven to 400 degrees Make the buffalo sauce: If you have a favorite Buffalo sauce from the grocer or restaurant (add it to taste with the Marinara sauce) you can skip this step, otherwise, this is how I make it from scratch. In a large mixing bowl, combine the Tabasco, paprika, cayenne, brown sugar and vinegar with the melted butter. Stir to combine and salt to taste. Set aside while prepping the rest of the ingredients. Make the cheese filling: In a large mixing bowl, combine the ricotta and blue cheese crumbles. Stir in about 3 Tbs Emeril's Essence (or the Albukirky Spices) or just enough to change the color of the cheese. Add the egg. Build and layer the lasagna: Combine the buffalo sauce with the baking sauce. Build layers of the lasagna in a large baking pan. Start with a thin layer of sauce on the bottom of the pan. Cover with a layer of no-boil Noodles right out of the box. Fill the pan as best you can without too much overlap. Spoon some of the ricotta cheese mixture onto the noodles and spread it out into an even layer. Layer on the celery (optional), then the shredded chicken, another layer of sauce, and finish with a covering of the 3-chee