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Buffalo Chicken Lasagna

Myke and Mel Yeager: Episode 80

This lasagna is amazing, even better as leftovers! – Myke Yeager

1 tablespoon canola oil

1 celery rib, finely
chopped

1 can (14-1/2 ounces) diced tomatoes, drained

1-1/2 teaspoons Italian seasoning

9 lasagna noodles

1/2 cup minced Italian at-leaf
parsley

2 cups shredded white cheddar cheese

1-1/2 pounds ground chicken

1 large carrot, grated

1 bottle (12 ounces) Buffalo
wing sauce

1/2 teaspoon salt

1 carton (15 ounces) ricotta cheese

1 large egg, lightly beaten

1 small onion, chopped

2 garlic cloves, minced

1/2 cup water

1/4 teaspoon pepper

1-3/4 cups crumbled blue cheese, divided

3 cups shredded part-skim mozzarella cheese

Prep
1 1/2 hours

Cook
40+ minutes

Ready in

Directions

  1. 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.
  2. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta
    cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°.
  3. Spread 1-1/2 cups sauce into a greased 13×9-in. baking dish. Layer with three noodles, 1-1/2 cups
    sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese.
    Repeat layers twice.
  4. Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand
    10 minutes before serving.

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