- 12
Ingredients
- 1 Tbsp canola oil
- 1-1/2 lbs ground chicken
- 1 small onion, chopped
- 1 celery rib, finely chopped
- 1 large carrot, grated
- 2 garlic cloves, minced
- 1 can (14-1/2 oz) diced tomatoes, drained
- 1 bottle (12 oz) buffalo wing sauced (It wasn't that spicy, maybe have more on the table)
- 1/2 c 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 c (7 oz) crumbled blue cheese, divided (I used goat cheese)
- 1/2 c minced Italian flat leaf parsley
- 1 egg, lightly beaten
- 3 c (12 oz) shredded part-skim mozzarella cheese
- 2 c (8 oz) shredded white cheddar cheese
Preparation
Step 1
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 minute 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 bowl, mix ricotta cheese, 3/4 c blue cheese, parsley and egg.
Spread 1-1/2 c sauce into a greased 13x9-inch baking dish. Layer with 3 noodles, 1-1/2 c sauce, 2/3 c ricotta cheese mixture, 1 c mozzarella cheese, 2/3 c cheddar cheese and 1/3 c blue cheese. Repeat layers twice.
Bake, covered, at 350º for 20 minutes. Uncover and bake for 20-25 minutes longer or until bubbly and cheese is melted.
Let stand for 10 minutes before serving.
From Taste of Home Magazine, February/March 2013.