Buffalo Chicken Lasagna | Sharon Raasch – Imperial, Neb.
1 tbsp. 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 can (14-1/2 ounces) diced tomatoes, drained
1 bottle Buffalo wing sauce
1/2 c. water
1 1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
9 lasagna noodles
1 carton ricotta cheese
1 3/4 cups crumbled blue cheese, divided
1/2 c. minced Italian flat-leaf parsley
1 egg, lightly beaten
3 c. shredded part-skim mozzarella cheese
2 c. shredded white cheddar cheese
In a Dutch oven, heat oil over medium heat.
Add 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 tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil.
Reduce heat; cover and simmer 1 hour.
Meanwhile, cook noodles according to package directions; drain.
In a small bowl, mix the ricotta cheese, 3/4 c. blue cheese, parsley and egg.
Preheat oven to 350 degrees.
Spread 1 1/2 cups sauce into a greased 13×9-inch baking dish.
Layer with three noodles, 1-1/2 c. sauce, 2/3 c. ricotta mixture, 1 c. mozzarella cheese, 2/3 c. cheddar cheese and 1/3 c. blue cheese.
Repeat layers twice.
Bake, covered, 20 minutes.
Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted.
Let stand 10 minutes before serving.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User
I have been rather preoccupied lately and haven’t been writing my editor’s note. So, for those who have called and emailed to make sure I’m still on this Earth, I’m still here.