Buffalo Chicken Lasagna

You can make sauce a day ahead to let flavours steep.
Buffalo Chicken Lasagna
Buffalo Chicken Lasagna

PREP TIME

100

minutes

TOTAL TIME

140

minutes

SERVINGS

--

servings

PREP TIME

100

minutes

TOTAL TIME

140

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tbsp canola oil

  • 11/2

    lb ground chicken

  • 1

    small onion, chopped

  • 1

    celery rib, finely chopped

  • 1

    large carrot, grated

  • 3

    garlic cloves, minced

  • 1

    can (14 1/2 oz)diced tomatoes, drained

  • 1

    bottle (12 oz) buffalo wing sauce

  • 1/2

    cup water

  • 1 1/2

    tsp italian seasoning

  • 1/2

    tsp salt; 1/4 tsp pepper

  • 9

    lasagna noodles

  • 1

    carton (15 oz) ricotta cheese

  • 1 3/4

    cps (7 oz) crumbled blue cheese, divided

  • 1/2

    cup minced italian flat leaf parsley

  • 1

    egg, lightly beaten

  • 3

    cups shredded part-skim mozzarella cheese

  • 2

    cups shredded white cheddar cheese

Directions

In dutch oven, heat oil over med heat. Add chicken, onion, celery and carrot; cook and stir until meat no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasonin,g salt and pepper; bring to boil.Reduce heat; cover and simmer for 1 hour. Meanwhile cook noodles according to directions; drain. In bowl, mix ricotta cheese, 3/4 cup blue cheese, parsley and egg. Spreat 1 1/2 cups sauce into greased 13 X 9 baking dish. Layer with 3 noodles, 1 1/2 cups sauce, 2/3 cup ricottta mix, 1 cup mozzarella cheese, 2/3 cup cheddar sheese and 1/3 cup blue cheese. Repeat layers twice. Bake covered at 350 for 20 min. Uncover, bake 20 - 25 min until bubbly and cheese is melted. Let stand 10 min before servicing

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: