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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
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
- 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
- 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°.
- 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.
- Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand
10 minutes before serving.