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

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

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

1 1/2 hours

40+ minutes

Ready in


  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
  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.


1 whole egg or 3 egg whites

Promix Vegan Pea Protein + B12

1 tsp organic pure Madagascar vanilla extract (or scrape a vanilla bean)

Organic, Unsweetened Almond milk* (you can use any kind of milk you enjoy)

Optional: sprinkle in cinnamon, nutmeg, cardamom



Ready in


  1. Heat skillet over medium – high
  2. In bowl, Mash banana with a fork or a nutribullet if you hate lumps
  3. Mix in eggs
  4. Add 1 scoop of protein
  5. Add in milk
  6. Stir in vanilla /spices
  7. Add grass fed butter or ghee to pan
  8. If batter is too watery add a bit more protein or alternatively almond or coconut flour! You want the batter to have a balance of liquid and thick consistency, otherwise these little guys will break every time you flip!
  9. Turn heat down to medium
  10. – batter in skillet using measuring cup or ladle
  11. Wait for small bubbles on top
  12. Flip (make sure the pan still has a coating of your ghee/butter)
  13. Enjoy, top with pure maple syrup, honey or the “RK way” straight up
 Step your 🥞 Game Up:
More Protein: 
  1. add extra protein for a post workout big bag, use plain greek yogurt instead of milk. (I use Siggis, high protein / low sugar / low fat)
  2. Add in Promix Powdered Peanut Butter to the mix and an extra tablespoon of yogurt
Travel Tips:
  1. make an extra batch and store in a freezer bag in the refrigerator and eat with your hands on the go as a pre-workout snack!
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