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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
Details
Preparation time 100mins
Cooking time 140mins
Preparation
Step 1
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
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